Quebecois-Style Pea Soup (ham)


1 lb of a Zinn Farms Bone-In Ham (they are 6-8lbs and a special order, email us to order) or smoked hock

2 tbsp butter

2 carrots, diced

2 ribs celery, diced

1 onion, diced

2 cloves garlic, minced

1 ¾ cup dried yellow split peas

2 bay leaves

1 tsp dried savory

1 tsp dried thyme

1 tsp salt

½ tsp pepper



Melt butter over medium heat, cook carrots, celery, onion and garlic until onions are transparent. Stirs occasionally

Stir in split peas, bay leaves, savory, thyme, salt and pepper, cooking for 2 minutes

Add 8 cups of water and ham with bone. Bring to a boil, reduce heat, cover and simmer until peas are very soft and soup is thickened. Stirring occasionally. 1 ½ - 2 hours.

Remove bay leaves and discard.

Remove ham, place on cutting board to cool until it is cool enough to handle. Dice meat.

Remove a few cups of soup prior to blending (optional)

Blend with an emersion blender to reach desired consistency.

Stir in diced ham and removed soup. Reheat.