Prep 15 mins
Cook 3 hrs
This is my own spin on my French-Canadian grandmother's pea soup. It's actually about the same, I just never use green split peas because I don't like the color. Serve with some nice homemade bread and you've got a full meal. You can omit the step where you thicken the soup with a roux, but this stabilizes the soup so that it doesnt separate with time.
- 1 ham hock (about 1/2 lb)
- 1 lb yellow split peas
- 10 cups water
- 1 bay leaf
- 1 onion, chopped
- 2 carrots, peeled and diced
- 3 stalks celery, with leaves, diced
- 1 teaspoon thyme or 1 teaspoon savory
- salt and black pepper
- 2 tablespoons butter
- 2 tablespoons flour
- Put split peas and ham hock in a large soup pot. Cover with water and bring to a boil.
- Cover the pot and reduce heat to low. Simmer for two and a half hours.
- Add vegetables and seasonings. Continue to cook for another half hour.
- Remove soup from heat. Remove the ham hock and let it cool. Strip any meat from the hock and finely chop. Add back to the soup.
- Put the soup back on low heat.
- In a small skillet melt the butter over medium heat, and add the flour. Cook for about one minute and add about one ladle full of soup. Cook until it begins to boil and then add the soup. Stir the soup until it thickens.
- Serve with bread.