Recipe: Split Pea W/ Ham Soup.

Since there is one of the worst storms coming to the Windsor/Essex County area, in the last few years, means you need a way to warm up. A soup that, after shovelling, delivers some good calories to help fuel you while you move the cubic tons of frozen water, off your driveway, over the next 24 hours.

We all know Habitant Pea Soup, it’s a classic, but in true Braised Blue form, I’m totally going to mess with a classic.


2 Cups Dried Split Peas (Soaked in chicken stock for 12 hours.)

1 Ham Hock

1.5 lbs of smoked Ham (I like just buying the spiral sliced from Honey Baked and dicing it)

1 large Onion (Diced)

2 Carrots (Diced)

2 Celery Stocks (Diced)

4 Cloves Garlic (Smashed)

1 cup Butternut Squash (Diced)

1 Bay Leaf

1 L Chicken Stock

1 tbs Red Chili Flakes

1 tbs fresh Thyme

1/3 cup salted butter

Salt to taste

Pepper to taste


In a large pot sear your ham hock with some oil, you want to get all the flavour and fat you can out of the bone and the meat attached. This should take about 15 minutes or so. Then cover the ham hock with water and simmer for about 30 minutes.  In another oiled pot add your onion, carrot and celery. You will want to cook those down until they become soft. Then add your thyme, chili flakes, bay, garlic and butternut squash. All of this needs to cook down for a few minutes. You then add your drained peas, your chicken stock, your ham hock and the water you got from the simmer of the ham hock. The spiral slices of ham go in next. Bring the entire thing to a boil, and then you simmer everything together for 2 hours. When the soup is ready remove the bone.  You want to finish this soup by stirring in the butter, this will just add a nice texture and richness to the soup. I like to serve the soup with some nice crusty bread or crackers.  So while you move snow around over the next few days take a break and have a bowl of a Canadian classic. Split Pea with Ham soup.