As the chilly winds begin to blow, there’s nothing quite like a warm, hearty bowl of Quebec-Style Yellow Split Pea Soup to embrace the changing seasons. I remember the first time I savored a rich, velvety soup on a crisp autumn evening. The warmth from the bowl cradled my hands as the flavors melded, revealing a delightful harmony of smoky ham and vibrant vegetables. This dish has since become a cherished staple in my home, perfect for cozy family dinners or gatherings with friends.
What I love most about this recipe is its simplicity and its ability to transform humble ingredients into something truly special. The slow simmering creates an inviting aroma that fills the kitchen, beckoning everyone to gather around the table. Whether you’re a seasoned chef or a home-cooking enthusiast, this Quebec-inspired soup will make you forget all about fast food. Let’s dive into the comforting depths of this classic dish, and I promise you’ll find it easy to make and impossible to resist!
Why is Quebec-Style Yellow Split Pea Soup so special?
Comforting warmth: This soup wraps you in a cozy embrace on cold days.
Simple ingredients: With everyday items, you can create magic in the kitchen.
Flavor fusion: Smoky ham mingles with vibrant veggies for a rich, savory delight.
Time-honored tradition: Rooted in Quebec culture, it’s a nostalgic dish loved by many.
Perfect for gatherings: Impress family and friends with a bowl that feeds both bellies and hearts.
This Quebec-Style Yellow Split Pea Soup is a heartwarming option that’s sure to shine at your dinner table!
Quebec-Style Yellow Split Pea Soup Ingredients
For the Soup Base
• 1 lb unsmoked ham hock – This adds a smoky flavor that makes the soup truly special.
• 2 Tablespoons butter – A must for sautéing the vegetables, giving them a rich flavor!
• 2 medium carrots – Peeled and finely diced for sweetness and vibrant color.
• 1 rib celery – Finely diced to enhance the soup’s aromatic base.
• 1 medium onion – Finely diced to provide depth and sweetness in flavor.
• 1 3/4 cups dried yellow split peas – Rinsed well for a creamy texture as they cook.
For Flavoring
• 1 bay leaf – Removes before serving, it infuses the soup with aromatic goodness.
• 1 teaspoon dried savory – Adds a hint of earthy flavor that complements the ham.
• 1 teaspoon dried thyme – A classic herb that rounds out the soup’s flavor profile.
For the Liquid
• 4 cups chicken broth – Rich broth is essential to bring the dish to life.
• 3 cups water – Balances the broth for the right consistency.
To Taste
• Salt – Enhances all the wonderful flavors; add to your preference.
• Pepper – Freshly cracked for that little punch of spice.
With these simple ingredients, your Quebec-Style Yellow Split Pea Soup will be ready to warm your heart and home!
How to Make Quebec-Style Yellow Split Pea Soup
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Prep the Ham Hock: Trim off and discard the skin from the unsmoked ham hock. This process helps to ensure a smoother texture in your soup, letting the rich flavors shine through.
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Sauté the Veggies: In a large soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add in the diced carrots, celery, and onion. Cook, stirring regularly, until vegetables have softened and are fragrant, about 10 minutes.
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Add the Peas and Herbs: Stir in 1 3/4 cups of dried yellow split peas, along with the bay leaf, dried savory, and thyme. Cook while stirring for about 2 minutes to awaken the flavors before adding the liquids.
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Combine and Simmer: Pour in 4 cups of chicken broth and 3 cups of water. Gently add the ham hock into the pot. Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer, stirring occasionally, until the peas are very soft and the soup is thickened, about 1 1/2 to 2 hours. NOTE: Check regularly; you may need to add more water or broth if the soup gets too thick.
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Finish the Soup: Carefully pick out and discard the bay leaf and transfer the ham hock to a plate. Let it cool slightly, then shred any meat from the hock and return it to the soup. Dispose of the fat and bone afterwards.
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Season to Perfection: Stir to combine the shredded meat with the soup. Take a moment to taste your creation, then generously season with salt and pepper to your liking, enhancing those comforting flavors.
Optional: Garnish with fresh herbs for a vibrant touch to your bowl.
Exact quantities are listed in the recipe card below.
Quebec-Style Yellow Split Pea Soup Variations
Feel free to explore these delightful twists on the classic recipe to fit your taste and dietary needs!
- Vegetarian: Substitute the ham hock with smoked paprika or liquid smoke for a rich flavor, using vegetable broth instead of chicken broth.
- Dairy-Free: Replace butter with olive oil for sautéing the vegetables, keeping the soup creamy yet dairy-free.
- Spicy Kick: Add diced jalapeños or red pepper flakes for a subtle heat that will elevate your soup experience beautifully.
- Herb Boost: Fresh herbs like dill or parsley can be stirred in just before serving for a vibrant, fresh note.
- Lentil Swap: Use green or brown lentils instead of split peas for a different texture while maintaining that cozy, hearty feel.
- Creamy Addition: Blend a portion of the soup after it has cooked to achieve a thicker consistency that’s wonderfully comforting!
- Smoky Flavor: Incorporate a bit of diced smoked sausage along with or instead of the ham hock for a smoky flavor explosion.
Make Ahead Options
These Quebec-Style Yellow Split Pea Soup is perfect for busy weeknights and meal prep enthusiasts! You can chop the carrots, celery, and onion and refrigerate them for up to 3 days in advance, ensuring they stay fresh in an airtight container. Additionally, you can rinse and sort the dried yellow split peas ahead of time, which saves precious minutes on cooking day. When you’re ready to enjoy your soup, simply sauté the prepped veggies, add the split peas and liquids, and let it simmer. For optimal flavor, finish seasoning to taste just before serving, and rest assured your soup will still be just as delicious and comforting!
Expert Tips for Quebec-Style Yellow Split Pea Soup
• Choose the Right Ham Hock: Opt for unsmoked ham hocks for that subtle smoky flavor, enhancing the richness of your soup without overwhelming the other ingredients.
• Avoid Overcooking Peas: Keep an eye on the soup as it simmers; overcooking the split peas can lead to a mushy texture, so aim for the creamy yet chunky consistency.
• Adjust Seasoning Gradually: Taste your soup before adding salt and pepper. Remember, it’s easier to add more seasoning than to fix an overly salty soup!
• Watch the Thickness: If your soup thickens too much, feel free to add more chicken broth or water gradually until you reach your desired consistency.
• Storing Leftovers: Store any leftover Quebec-Style Yellow Split Pea Soup in an airtight container in the fridge for up to 3 days, but it may thicken over time—simply rehydrate it with some additional broth!
How to Store and Freeze Quebec-Style Yellow Split Pea Soup
Fridge: Store leftover soup in an airtight container. It will keep well for up to 3 days, but may thicken—just add a splash of broth when reheating.
Freezer: For longer storage, freeze the soup in portion-sized containers or freezer bags for up to 3 months. Make sure to leave some space for expansion.
Reheating: Thaw overnight in the fridge before reheating. Warm gently on the stovetop or in the microwave, adding a little water or broth to restore creaminess if needed.
Room Temperature: Avoid leaving the soup out for more than 2 hours to ensure food safety. If you’re serving, keep it warm on the stove or in a slow cooker.
What to Serve with Quebec-Style Yellow Split Pea Soup?
As you warm your kitchen with the delightful aroma of simmering soup, let’s create a complete meal that enhances its comforting flavors.
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Crusty Bread: The perfect accompaniment for dipping, its hearty texture complements the creamy soup beautifully.
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Mixed Green Salad: A refreshing mix of greens with a light vinaigrette adds brightness and crunch, balancing the richness of the soup.
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Savory Cheese Scones: These fluffy, buttery bites are a delightful addition, bringing a savory richness that pairs wonderfully with the smoky flavors.
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Roasted Root Vegetables: The natural sweetness and caramelization of roasted veggies like carrots and parsnips will mirror the soup’s comforting essence.
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Apple Crisp: A warm dessert with a hint of spice offers a delightful contrast, uniting sweet, tart, and comforting elements for a satisfying end.
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Herbal Iced Tea: An herbal infusion is refreshing and paves the way for a relaxing meal, perfectly complementing the robust flavors of your soup.
This lineup creates a cozy dining experience that celebrates the flavors in every spoonful of your Quebec-Style Yellow Split Pea Soup.
Quebec-Style Yellow Split Pea Soup Recipe FAQs
What should I look for when selecting split peas?
Absolutely! When choosing dried yellow split peas, look for small, whole peas that are uniform in color. Avoid any that have dark spots or show signs of moisture. Fresh split peas will yield the best flavor and texture in your soup. I often find mine at local farmers’ markets or well-stocked grocery stores.
How can I store leftover Quebec-Style Yellow Split Pea Soup?
To store leftover soup, place it in an airtight container and keep it in the fridge for up to 3 days. Keep in mind that the soup may thicken as it cools. When reheating, simply add a splash of chicken broth or water to restore its creamy consistency.
Can I freeze Quebec-Style Yellow Split Pea Soup?
Yes, indeed! To freeze this soup, let it cool completely, then portion it into freezer-safe containers or bags. Make sure to leave some headspace for expansion as the soup freezes. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently on the stovetop, adding a little broth if needed.
What if my soup is too thick during cooking?
Very! If you find your Quebec-Style Yellow Split Pea Soup is thickening too much while simmering, just ladle in some extra chicken broth or water a little at a time until you reach your preferred consistency. I recommend keeping the broth handy for this reason!
Are there any dietary considerations I should keep in mind?
Absolutely! If you’re making this soup for someone who’s vegetarian or has pork allergies, you can substitute the unsmoked ham hock with a smoked vegetable broth for that depth of flavor. Additionally, check for allergies related to any herbs or seasonings you choose to add. Always a good idea to customize for those you care about!
Quebec-Style Yellow Split Pea Soup: Comfort in Every Spoon
Ingredients
Equipment
Method
- Trim off and discard the skin from the unsmoked ham hock.
- In a large soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add in the diced carrots, celery, and onion. Cook, stirring regularly, until vegetables have softened and are fragrant, about 10 minutes.
- Stir in 1 3/4 cups of dried yellow split peas, along with the bay leaf, dried savory, and thyme. Cook while stirring for about 2 minutes to awaken the flavors before adding the liquids.
- Pour in 4 cups of chicken broth and 3 cups of water. Gently add the ham hock into the pot. Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer, stirring occasionally, until the peas are very soft and the soup is thickened, about 1 1/2 to 2 hours.
- Carefully pick out and discard the bay leaf and transfer the ham hock to a plate. Let it cool slightly, then shred any meat from the hock and return it to the soup. Dispose of the fat and bone afterwards.
- Stir to combine the shredded meat with the soup. Take a moment to taste your creation, then generously season with salt and pepper.