When the weather is absolutely harrowing– as the deluge outside today is — I always find myself thinking of this pea soup. Typical French Canadian fare, this soup is the perfect antidote to winter (or winter-like weather). It has all the rib-sticking qualities of oatmeal but none of the blandness. It is warming, filling, soothing and satisfying and lucky me, I have some simmering on the stove right now!
Adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins
- 1 lb (500 g) dried green split peas
- 5 cups chicken stock
- 5 cups water
- 1 smoked ham hock
- 2 celery stocks, including leaves, diced
- 3 tbsp chopped flat-leaf parsley
- 4 tbsp butter
- 1 tbsp chopped rosemary
- 4 carrots, peeled and diced
- 2 brown onions, diced
- 1 leek, white only, rinsed and sliced
- 2 tbsp dry sherry
- salt and pepper to taste.
Rinse and pick over the split peas in a strainer.
Combine with stock and water in a large soup pot and bring to a boil.
Add the ham hock, celery and 1 tbsp of the parsley. Reduce heat and simmer, stirring occasionally, for 45 minutes.
Melt the butter in a heavy pan over medium-low heat. Add the carrots, onion, leek and rosemary. Cook until the vegetables are glossy and softened, about 10 minutes. Add them to the soup pot and simmer for 30 minutes.
Remove the soup from the heat and remove the ham hock. You can shred any meat from the hock into the soup if you like.
Add the sherry, remaining parsley and season to taste. Return to the stove and heat through.