Québécois-Style Pea Soup

From Canadian Living: This traditional pea soup is the ultimate in Quebec-style comfort food. Look for an unsmoked ham hock in the meat department of your local supermarket. If you can't find one, a smoked ham hock will work – just reduce the salt in the recipe to 1/4 tsp. 

I used some vegetable stock for half of the water it called for, and instead of a ham hock I used the bone / middle part of a ham steak. I didn't really have any ham to add back in after, which was fine - it imparted a nice ham flavour, despite not really having any ham in it. You could experiment with ways to jazz it up if making this vegetarian - maybe putting a parmesan rind in with the broth while it's cooking. It was delicious! In lieu of the garlic toasts you could also use croutons (that's what I did)! 

• 1 lb unsmoked ham hock
• 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.