Habitant Pea Soup

Ingredients

400 gr split peas
1,900 ml water
850 gr smoked ham hocks
1 onion
50 gr celery leaves
1/2 summer savory
1 gr thyme
5 gr parsley

Instructions

Black pepper Salt Soak peas overnight. Drain the peas and place them in a large soup kettle with the water, ham hocks, onion, celery, and seasoning. Bring to a boil. Reduce heat, cover, and simmer for three hours, stirring frequently. The peas are done when soft and creamy. Add black pepper and salt to taste. Traditional Quebec dish.