This hearty, thick soup is a family favourite. Served with crusty bread, a little cheese and some fruit, it’s a meal in itself.
I’ve had the recipe for years, and am at a loss to know the original source. I suspect it was clipped from a a newspaper article years ago, and as it’s been updated and transcribed a number of times, it has certainly stood the test of time.
A thick, hearty soup made from the humble split pea.
- • 4 cups dried green split peas
- • 1 smoked ham hock (2 lbs)
- • 1 stalk celery with leaves
- • 1 bay leaf
- • ¼ tsp thyme
- • 2 cups cubed rutabaga
- • 1 cup cubed celery
- • 2 carrots, chopped
- • 1 onion, chopped
- • 1 large potato, peeled and chopped
- • 1 ½ tsp pepper
- • salt to taste
- Rinse peas and ham hock; place in a stock pot or large saucepan along with 16 cups (4 l) water and celery. Bring to boil, skimming off foam. Add bay leaf and thyme. Reduce heat; simmer; covered for 2 hours or until peas and meat hock are tender, skimming off foam as necessary. Remove and discard celery and bay leaf. Remove ham hock; let cool. Pull of meat; discard bone, skin and fat. Cube meat; set aside. (Soup and meat can be prepared to this point and refrigerated in separate covered containers for up to 3 days.) Skim fat from soup.
- In a clean saucepan, combine split pea mixture with rutabaga, celery, carrots, onion, potato and pepper; bring to boil. Reduce heat; simmer, stirring often for 20 minutes or until vegetables are tender, adding up to 1 cup more water if soup is too thick. Return ham to soup. Salt to taste.
- Serving Size: 8