Pea Soup (Québécois Style)

Ingredients

• •2 ea . (1.5–2 lbs / 700–900 g ) raw ham hocks, on the bone
• •1 large onion , halved
• •1 carrot , cut into large chunks
• •1 stalk celery (optional)
• •2 sprigs fresh thyme (or 1 tsp dried)
• •1 bay leaf
• •8–10 whole black peppercorns
• •10 cups (2.4 L) cold water
• •2 cups (400 g) dried yellow split peas , soaked overnight and drained
• •1 large onion , finely diced
• •2 medium carrot , diced
• •1 stalk celery , diced (optional)
• •2 cloves garlic , minced
• •1 tsp fresh thyme leaves
• •2–3 Tbsp miso paste (optional)
• •Freshly ground black pepper , to taste
• •Salt
• •Chopped parsley
• •Drizzle of olive or canola oil

Instructions

1. 1Preheat oven to 200 °C (400 °F). Roast ham hocks 30–40 min until browned, turning once partway through.
2. 2In a large pot, combine roasted ham hocks, onion, carrot, celery, thyme, bay leaf, peppercorns, and water.
3. 3Bring to a boil , then reduce to simmer , skimming off any foam that rises to the top.
4. 4Simmer 2.5–3 hours until meat is tender and broth is flavorful.
5. 5Remove ham hocks and cool slightly. Remove skin, bone, and excess fat from ham; shred meat into bite-sized pieces.
6. 6Strain the broth and discard solids. You should have about 8 cups.
7. 7Return strained broth to pot, and add soaked split peas, diced onion, carrot, celery, garlic, and thyme leaves.
8. 8Bring to gentle simmer and cook 60–75 minutes until peas are very tender.
9. 9If using miso, dissolve paste in ½ cup hot broth (do not boil miso directly) and stir into soup.
10. 10Add shredded ham and simmer 10–15 minutes.
11. 11Add salt and black pepper to taste.
12. 12For rustic soup, leave as is. For creamier texture, blend ⅓–½ of the soup with an immersion blender and stir to combine.
13. 13Ladle hot soup into bowls. Serve with crusty rye, sourdough, or brown bread and optional drizzle of olive oil, canola oil, or sprinkle of parsley.