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This traditional pea soup is the ultimate in Quebec-style comfort food. Look for an unsmoked ham hock in the meat department of your local supermarket. If you can't find one, a smoked ham hock will work – just reduce the salt in the recipe to 1/4 tsp.
Ingredients
  • 1 lb (454 g) unsmoked ham hock
  • 2 tbsp (30 mL) butter
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1-3/4 cups (425 mL) dried yellow split peas
  • 2 bay leaves
  • 1 tsp (5 mL) dried savory or dried thyme
  • 3/4 tsp (4 mL) salt
  • 1/4 tsp (1 mL) pepper
  • Garlic Toasts:
  • 1 demi-baguette, (or half baguette)
  • 2 tbsp (30 mL) butter, softened
  • 1 large clove garlic, halved
  • 1/4 tsp (1 mL) coarse sea salt
Steps
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