Quebec is the part of Canada; this city has a unique composition that’s reflected in its history, as well as the culture and cuisine of today. Suffice to say, all of these cultures have had their own influence on what is today considered traditional Quebec cuisine.
Quebec also has a rich history of loving food and of having a wonderfully delicious local cuisine. Include Quebec-Style Pea Soup. This soup was influence by French because most of the Francophone live in the province of Quebec.
Traditional Quebec pea soup usually consists of yellow peas, cubes of salted pork and carrots simmered in water that is seasoned with a bay leaf. But in this time I will share to you the different Quebec-Style Pea Soup recipe. This delicious, hearty Quebec-Style Pea Soup consist of yellow pea, carrots, celery, onion and ham hock, cooked low and slow, for a filling soup, perfect for lunch or dinner.
INGREDIENTS
1 lb Unsmoked ham hock
2 tablespoons butter
1 onion diced
2 ribs celery diced
2 carrots diced
2 cloves garlic minced
2 bay leaves
1 3/4 cup dried yellow split peas
1 teaspoon dried thyme
1 teaspoon dried savory
3/4 teaspoons salt
1/4 teaspoon pepper
Garlic Toasts:
2 tablespoons butter softened
1 demi-baguette (or half baguette)
1/4 teaspoon coarse sea salt
1 clove garlic halved
Direction :
1. Cut off and discard skin from ham hock set aside.
2. Preheat a large Dutch oven to over medium heat, melt butter, sauté onion until translucent, add carrots, celery, and garlic, stirring occasionally for about 15 minutes or until softened and golden.
3. Add split peas, bay leaves, savory, cook and stir for 2 minutes, season with salt and pepper to taste.
4. Add 8 cups water; add ham hock, stir occasionally. Bring to boil; reduce heat, cover and simmer, stirring occasionally, about 1-1/2 to 2 hours or until peas are very soft and soup is thickened
5. Discard bay leaves. Transfer ham hock to plate, chill and let cool enough to handle. Discarding bone and any fat, dice meat and return to soup; heat through.
6. For Garlic Toasts: Cut baguette into 12 slices, brush with butter, bring to a broil, Broil until golden, about 2 minutes. Rub with garlic; drizzle with salt. Serve with soup.
Traditional Quebec pea soup usually consists of yellow peas, cubes of salted pork and carrots simmered in water that is seasoned with a bay leaf. But in this time I will share to you the different Quebec-Style Pea Soup recipe. This delicious, hearty Quebec-Style Pea Soup consist of yellow pea, carrots, celery, onion and ham hock, cooked low and slow, for a filling soup, perfect for lunch or dinner.
INGREDIENTS
1 lb Unsmoked ham hock
2 tablespoons butter
1 onion diced
2 ribs celery diced
2 carrots diced
2 cloves garlic minced
2 bay leaves
1 3/4 cup dried yellow split peas
1 teaspoon dried thyme
1 teaspoon dried savory
3/4 teaspoons salt
1/4 teaspoon pepper
Garlic Toasts:
2 tablespoons butter softened
1 demi-baguette (or half baguette)
1/4 teaspoon coarse sea salt
1 clove garlic halved
Direction :
1. Cut off and discard skin from ham hock set aside.
2. Preheat a large Dutch oven to over medium heat, melt butter, sauté onion until translucent, add carrots, celery, and garlic, stirring occasionally for about 15 minutes or until softened and golden.
3. Add split peas, bay leaves, savory, cook and stir for 2 minutes, season with salt and pepper to taste.
5. Discard bay leaves. Transfer ham hock to plate, chill and let cool enough to handle. Discarding bone and any fat, dice meat and return to soup; heat through.
6. For Garlic Toasts: Cut baguette into 12 slices, brush with butter, bring to a broil, Broil until golden, about 2 minutes. Rub with garlic; drizzle with salt. Serve with soup.
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