Sugar shack style split pea soup

Name: Sugar shack style split pea soup
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 8 to 10
Cuisine: Québécoise
Ingredients: 1 ½ cups (375 ml) dried yellow split peas; 1 cooked smoked ham shank with bone (about 1.5 kg / 3.3 lb); 1 small yellow onion, finely chopped; 2 garlic cloves, finely chopped; 2 nantes carrots, grated; 3 celery stalks, thinly sliced; Olive oil; 1 cup (250 ml) Ciboire IPA beer from Archibald microbrewery (or another light IPA); 6 cups (1.5 L) chicken broth; 1 cup (250 ml) water; 2 bay leaves; ¼ cup (60 ml) maple syrup; Salt and pepper from the mill

Preparation 15 min
Refrigeration 36 h
Cooking 1 h 40 min
Servings 8 to 10
Freezing Absolutely

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Ingrédients

1 ½ cups (375 ml) dried yellow split peas
1 cooked smoked ham shank with bone (about 1.5 kg / 3.3 lb)
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
2 nantes carrots, grated
3 celery stalks, thinly sliced
Olive oil
1 cup (250 ml) Ciboire IPA beer from Archibald microbrewery (or another light IPA)
6 cups (1.5 L) chicken broth
1 cup (250 ml) water
2 bay leaves
¼ cup (60 ml) maple syrup
Salt and pepper from the mill

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Preparation

Put peas in a large bowl and cover with water. Let soak for 36 hours. Rinse and drain. Reserve.
Separate rind from ham and reserve. Remove bone. Cut about 2 cups (500 ml) of meat into cubes and reserve for finishing.
In a large pot heated over medium heat, add onion, garlic, carrots and celery, then drizzle with a good stream of olive oil. Salt and pepper generously and mix. Cook 5 minutes stirring.
Add peas, bone, rind and remaining ingredients, except ham cubes. Salt and pepper. Bring to a boil and reduce to low heat. Cover and simmer 1 hour 30 minutes or until peas are tender.
Remove bay leaves, bone and rind and pass soup through immersion blender to obtain beautiful creamy texture.
Add reserved ham cubes and simmer 5 minutes stirring. Adjust seasoning if necessary. Serve piping hot.