Soupe aux Pois (Quebec Split Pea Soup with Ham)

Method

1. 1

   Rinse the split peas — no soaking needed.

2. 2

   Combine the peas, ham hock, onion, carrot, celery, bay leaf and stock in a large pot and bring to a boil.

3. 3

   Skim off any froth, then reduce to a gentle simmer, partially covered, until the peas collapse into the broth, about 1½ hours.

   💡 Stir occasionally toward the end — the peas settle and can scorch on the bottom.

4. 4

   Lift out the ham hock, pull the meat from the bone, discard the skin and bone, and shred the meat.

5. 5

   Return the shredded meat to the pot and season with pepper — go easy on salt, the ham hock carries plenty.

6. 6

   Simmer 10 more minutes to reheat and thicken slightly before serving.

   💡 It thickens further overnight — thin leftovers with a splash of water or stock when reheating.