Québécois-Style Pea Soup

This was good soup. I didn't quite have enough peas to make the consistency more thick as in the

Canadian Living picture, but still liked it. Actually the leftovers have just kept getting better. I decided to make the stock before making the soup. So I had this bone-in smoked ham and I kept the bone and in a pot put that, celery stalks with leaves, a half an onion, bay leaves, peppercorns and covered it with water - simmered it for a good while. They ask for 8 cups of water and so I made 8 cups of broth. I just figured it would be easier to strain out the ham bone and bay leaves and the rest of it when there are no chopped carrots that you want to keep in the soup - you know what I mean?

 Original link: https://www.canadianliving.com/food/recipe/quebecois-style-pea-soup

• 1 lb unsmoked ham hock (if only smoked, then reduce salt a bit)
• 2 tablespoons butter
• 2 carrots diced
• 2 ribs celery diced
• 1 onion diced
• 2 cloves garlic minced
• 1 3/4 cup dried yellow split peas
• 2 bay leaves
• 1 teaspoon dried savory
• 1 teaspoon dried thyme
• 3/4 teaspoons salt
• 1/4 teaspoon pepper

Garlic Toasts:

• 1 demi-baguettes (or half baguette)
• 2 tablespoons butter softened
• 1 clove garlic halved
• 1/4 teaspoon coarse sea salt
  
  
  
  Trim off and discard skin from ham hock; set hock aside.
  
  In large Dutch oven, melt butter over medium heat; cook carrots, celery, onion and garlic, stirring occasionally, until softened and golden, about 15 minutes.
  
  Stir in split peas, bay leaves, savory, salt and pepper; cook, stirring, for 2 minutes.
  
  Stir in 8 cups water; add ham hock. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1-1/2 to 2 hours.
  
  Discard bay leaves. Transfer ham hock to plate; let cool enough to handle. Discarding bone and any fat, dice meat and return to soup; heat through.
  
  Garlic Toasts: Meanwhile, cut baguette into 12 slices; spread with butter. Broil until golden, about 2 minutes. Rub with garlic; sprinkle with salt. Serve with soup.