The Best Homemade Pea Soup

There are as many pea soup recipes as there are pea soup eaters! Hahaha!

Seriously, I've worked on my recipe again and again to make it perfect: just creamy enough, the right balance of flavors, the best meats to combine...

I advise you to try it without adding a pinch of this and a dash of that (we all do it admit it! )... Try it as it is, you'll see, it will become your recipe!

INGREDIENTS

• 2 cups whole yellow dried peas (not split)
• 2 carrots, cut into small dice
• 2 celery stalks, cut into small dice
• 1 medium leek, finely chopped
• 1 yellow onion, chopped
• 3 tablespoons of butter
• 8 cups chicken broth (or half-and-half with water if you are watching your salt)
• 1 small smoked pork shank or a ham bone with meat
• 3 sprigs of fresh thyme, chopped
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 tablespoons fresh parsley, chopped

INSTRUCTIONS

1. Place the peas in a large bowl, then cover with cold water. Refrigerate and soak for 8 hours (maximum 12 hours). Drain, rinse with clear water, and set aside.
2. In a large enamelled cast iron casserole (or another heavy-bottomed pot), melt the butter over medium heat.
3. Add the onions and cook for 5 minutes.
4. Add the diced carrots, celery, and finely chopped leeks. Cook, stirring occasionally, for 5 minutes.
5. Pour in the broth, pork shank or ham bone, peas, thyme, and bay leaf.
6. Season with salt and pepper, and bring to a boil.
7. Reduce heat, cover, and simmer gently, stirring regularly, until peas are tender, about 2 1/2 to 3 hours.
8. Add a little water to achieve the desired consistency (we like it thick, don't we?).
9. Ten to fifteen minutes before the end of cooking, remove the pork shank from the soup, cut the meat into cubes, and return it to the soup.
10. Adjust seasoning, add fresh parsley, and serve.

There is no soup more comforting than this one! If there is, come tell me which one on our Facebook page.

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