How to make Quebec yellow pea soup

Ingredients

• 450 g dried whole yellow peas, soaked overnight in cold water and drained
• 250 g salt pork or a smoked ham hock
• 1 onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 2.5 litres water
• 1 bay leaf and 1 teaspoon dried savory or thyme
• Pepper, and salt only if needed at the end

Method

1. Soak the peas overnight (this is not included in the cooking time), then drain and rinse them.
2. Put the peas, pork, vegetables, herbs and water in a large pot and bring to the boil. Skim off any foam.
3. Lower the heat, cover partly and simmer for 2 to 3 hours, stirring now and then, until the peas are very soft and the soup is thick. Add a little water if it gets too thick.
4. Take out the pork and the bay leaf. Chop the meat, removing skin, fat and bone, and stir it back into the soup.
5. Taste before adding salt, because the pork is already salty. Serve hot with bread.