Traditional French Canadian Pea Soup 

Ingredients: 

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 

Method: 

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