pea soup


      1 smoked ham_hock (about 1 lb/500 g)
      1 tbsp (15 mL) vegetable_oil
      1 large onion, finely chopped
      2 each carrots and stalks celery, finely chopped
      2 cloves garlic, minced
      2 bay leaves
      1/2 tsp (2 mL) each salt and pepper
      4 cups (1 L) sodium-reduced chicken stock
      2 cups (500 mL) dry green or yellow split_peas
      3 green_onions, thinly sliced


Using paring knife, peel off and discard skin from ham hock. Trim off and discard fat. Set aside.In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.

Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.Additional information Tip: After removing the ham hock, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.



All in all, was fun to make, and besides the ham bone, is vegan friendly ( ha)…

I used Vegetable stock instead of chicken stock, I also didn’t have fresh garlic in the house so I substituted garlic powder and a bunch of other spices. Worth mentioning also that I grated the carrots and I added cilantro alongside the onions which gave it a nice fresh taste that I could surprisingly pick up on through the spice.

I give my soup a solid 8/10. It was pretty OK.

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2 thoughts on “pea soup

  1. Selaniest says:

    I like the ham hock idea. Great savings!

this is a auto reply. we are not robots tho.

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