Northeast Kingdom Soupe aux Pois
A thick, hearty split pea soup simmered for hours with a smoked ham hock, carrots, and onion until the peas break down into a rustic potage. It is a cold-weather staple in Vermont towns settled by Québécois farm families.
- Prep
- 15 min
- Cook
- 150 min
- Total
- 165 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 6
- carbs
- 40
- protein
- 18
- calories
- 290
Instructions
- 1
Rinse the split peas with water. Pick out and throw away any debris or small stones.
- 2
Put the peas, ham hock, onion, carrots, celery, bay leaf, and water into a large soup pot.
- 3
Bring the pot to a boil on the stovetop. Skim off any foam that rises to the top.
- 4
Turn the heat down to low. Simmer uncovered for 2-2.5 hours, stirring occasionally, until the peas soften into a thick soup.
- 5
Take out the ham hock and pull off the meat. Dice the meat and discard the bone and skin.
- 6
Put the diced meat back into the pot. Season with salt and pepper.
- 7
Take out and discard the bay leaf. Simmer for 10 more minutes before serving.
Chef's tips
Simmer the soup gently on low heat instead of boiling hard so the peas break down smoothly instead of turning gritty.
Storage
Refrigerate in an airtight container for up to 5 days; the soup thickens further as it sits.
Reheating
Reheat gently on the stovetop, thinning with a little water or stock if it has thickened too much.
Common mistakes to avoid
- •Adding salt too early, which can toughen the peas before they break down.
- •Not skimming off the foam early in cooking, which can leave the soup cloudy.
Serving suggestions
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