Yellos split pea soup from Quebec


  • 2 c. (1 lb.) dried yellow split peas
  • 3 lbs. smoked ham hocks
  • 1 1/2 c. finely chopped onions
  • 1/2 c. finely chopped celery
  • 1 tbsp. salt
  • 2 qts. water


  • Wash the dried peas in a sieve under cold running water, discarding any that are discolored.
  • Place the peas in a heavy 5 to 6 quart casserole and add the ham hocks, onions, celery, salt and water.
  • Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 1 hour.
  • Remove the cover and continue to simmer for about 20 minutes longer or until the ham shows no resistance when pierced deeply with the point of a small knife or skewer.
  • Transfer the ham hocks to a chopping board or platter and, with a small, sharp knife, remove the skin and bones.
  • Discard the skin and bones and cut the ham into 1/2″ cubes.  Return the ham cubes to the soup and simmer for 2 or 3 minutes to heat them through.
  • Taste for seasoning and ladle the soup into a heated tureen or individual bowl. 
  • Serve at once. Serves 6 to 8.


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