Ingredients
- 1 onion
- 1/2 summer savory
- 1,900 ml water
- 850 gr smoked ham hocks
- 400 gr split peas (yellow)
- 50 gr celery leaves
- 5 gr parsley (fresh)
- 1 gr thyme
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.
