To make French-Canadian pea soup, also known as Québécois-style pea soup, cook dried yellow split peas with vegetables, seasoning and a ham hock. After 1.5 to 2 hours, the soup thickens and is ready to serve.
Remove the skin from a 1-pound unsmoked ham hock. Trim the hock and set aside.
Mince 1 clove of garlic. Dice 2 carrots, 2 ribs of celery and 1 onion. Melt 2 tablespoons of butter over medium heat in a large Dutch oven. Add the prepared vegetables and cook for about 15 minutes or until they are soft and golden. Stir occasionally.
Add 1 3/4 cups of dried yellow split peas, 2 bay leaves, 1 teaspoon of dried savory or dried thyme, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir and cook for 2 minutes.
Pour in 8 cups of water and add the ham hock. Bring the soup to a boil. Reduce the heat to a simmer, cover and cook for 1.5 to 2 hours. Stir the soup occasionally until thick. The peas will be soft.
Remove the bay leaves. Take out the ham hock, discard the fat and bone, and dice the meat. Put the diced ham back in the soup and heat through. This recipe serves 4 to 6 people.