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Traditional French Canadian Pea Soup

posted Jan 24, 2021, 6:14 PM by Gail Stafford   [ updated Mar 10, 2021, 7:00 PM by Kapitiherb society ]
Traditional French Canadian Pea Soup 
1 lb. unsmoked ham hock 
2 Tbsp. butter 
2 diced carrots 
2 ribs of celery, diced 
1 onion diced 
2 cloves of garlic, minced 
1 3/4 cup dried yellow split peas 
2 bay leaves 
1 tsp. dried savoury 
1 tsp. dried thyme 
3/4 tsp. salt   1/4  tsp pepper 
Trim off and discard skin from ham hock; set hock aside. 
In large Dutch oven, melt butter over medium heat; cook carrots, celery, onion and garlic, stirring occasionally, until softened and golden, about 15 minutes. 
Stir in split peas, bay leaves, savoury, salt and pepper.  Cook, stirring for 2 minutes. 
Stir in 8 cups of water and add ham hock. Bring to a boil; reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup has thickened...about 1 - 1/2 hours. 
Discard bay leaves.  Transfer ham hock to plate; let cool enough to handle.  Discarding bone and any fat, dice meat and return to the soup; heat thoroughly. 
Can be served with garlic toasts: (optional)

1 half baguette 
1 tsp. butter softened  
1 half garlic, minced  
1/4 tsp. coarse sea salt

Mix and spread on cut baguette and broil for about 2 min. until golden brown. Hope this works for you.  It serves about 6