Make Ahead
Split Pea Soup for a Winter's Day
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49 Reviews
Jaxmccaff
April 5, 2023
Delicious!! Made this last night and reheated for dinner tonight. Great depth of flavor. I decided to blend mine in my Vitamix at the end and it made a beautiful velvety soup.
Tante
December 24, 2021
Dear Burnt,
Your soup sounds like a very upgraded and luxurious version of the good old(fashioned) split pea soup from Holland.
We don’t fry the veg - that would be too French, I guess - and use a whole head of celeriac and a couple of leeks. Next time I think I’ll try yours.
Thanks.
Your soup sounds like a very upgraded and luxurious version of the good old(fashioned) split pea soup from Holland.
We don’t fry the veg - that would be too French, I guess - and use a whole head of celeriac and a couple of leeks. Next time I think I’ll try yours.
Thanks.
Tara M.
May 28, 2021
I have a fresh ham hock rather than a smoked one - how would that change the recipe?
glammie
May 28, 2021
https://cheftalk.com/threads/ham-hocks-bought-unsmoked-not-sure-what-to-do-with-them.40595/
glammie
May 28, 2021
Or, maybe trying braising the ham hock. Setting the meat aside and cooking the soup with any bone ...? Is there bone in a ham hock? I dunno! *lol*
Tara M.
May 29, 2021
Yes there were bones! I ended up making a fairly quick stock first (2hrs), using that as the base for the soup, and then followed this recipe more or less exactly. It worked out really well. 😋
SDL
April 17, 2020
Spring 2020 It was lovely and very savory. Made this using remains of an easter ham and mostly dried herbs because of availability. Substituting oregano for marjoram and didn't add paprika. I removed the ham bone and blended the soup base because I have only every had blended pea soup not sure if original intended it be blended? I returned ham cut off the bone and some additional (@4 cups) to sup when finished. Made A LOT of soup, packaged up to share and freeze. Thank you!
Sarah W.
December 11, 2019
I made a very similar pea soup recipe. (Same ingredients) I am so disappointed in this recipe. There is so much other stuff I can't even taste the peas. I'll stick with recipe on the bag of split peas.
Annie J.
November 22, 2019
I make this soup once a week in the fall/winter. It is an absolute hit with the kids. We like to increase the split peas by half for a thicker soup. It’s a winner!
M. L.
January 17, 2019
I really love the flavor of ham hocks or using smoked shanks. It takes quite awhile for them to soften enough so you can discard the skin and bones. I take a crockpot full of them and cook them overnight. Then I remove the ham from the pot , remove the skin/rind and the bones. I shred the meat and return it to the pot. I then divide the ham and broth into freezer containers and use those in the recipes that would work best. You can sauté the vegetables, add the meaty ham broth, spices and peas, then have a great pea soup ready in a fraction of the time.
Remy T.
December 17, 2018
Made this yesterday and it is amazing! I used Smoked Ham about 1lb of it and its perfect. I just cubed it and threw it in at the same point in the recipe that the Hock would have gone in. Only addition was mushrooms because...well I love mushrooms!
One note that is a great note this recipe makes a lot of soup!
One note that is a great note this recipe makes a lot of soup!
Rick
October 9, 2018
First time I made this it was wonderful. This time I could only find 1.25 lb. of ham shanks ( not hocks) so threw in about 1/2 lb of artisanal tasso that I´ve had waiting for the next pot of gumbo. YUM!!!
But having said that it is awful hard to go wrong on a pot of split pea soup.
Thank you for a wonderful recipe
But having said that it is awful hard to go wrong on a pot of split pea soup.
Thank you for a wonderful recipe
saramarsh
January 7, 2018
This is perfection. I made it to get us through the post shoveling fun after the blizzard and OH.MY.GOD.
It was a little thin to start, but with a touch of cornstarch, and an overnight rest, it was marvelous, even with the sub-in of leftover ham.
I actually made the bouquet garni; my store sells a fresh herb "poultry mix" so I bought that and used dried marjoram in with the fresh herbs. I can't get over the difference in flavor, as I usually just use dried...
I'm gonna make it again today :)
It was a little thin to start, but with a touch of cornstarch, and an overnight rest, it was marvelous, even with the sub-in of leftover ham.
I actually made the bouquet garni; my store sells a fresh herb "poultry mix" so I bought that and used dried marjoram in with the fresh herbs. I can't get over the difference in flavor, as I usually just use dried...
I'm gonna make it again today :)
saramarsh
January 7, 2018
Additionally, I sauteed the veggies in bacon fat and olive oil, that made a fantastic addition :)
Cathy W.
December 30, 2017
I've made this recipe several times now, usually after Easter and Christmas when I serve ham and have leftovers, instead of the ham hock. Like others, I use dried herbs in lieu of fresh, although I did have fresh thyme today. It does seem thin using the three quarts of stock, but it does thicken up. My family loves this soup and whenever I serve ham, they ask if I'm going to make that split pea soup. It definitely is a community pick !
Jasmin R.
May 19, 2017
Just made this. Came out perfect with the flavors, but I want to get it smoother next time like in the picture. What I did differently was that I couldn't find ham hock, so I used some diced pork belly and finely chopped high-quality sandwich ham. I cooked both at the beginning with some smoked paprika. Everything else was the same. Wonderful, delicious recipe! Thanks for sharing.
LeeLeeBee
January 18, 2016
I love this recipe. When I don't have fresh herbs on hand, I substitute 1 tsp dried for each (usually doubling the rosemary, since that's my favorite).
Mrs. T.
January 17, 2015
Loved this soup! It is so simple and even though I didn't all the proper ingredients, it turned out great. Some tips if you're like me and don't have fresh herbs or smoked ham hock on hand: Because I didn't have fresh herbs, I used about 1/2 tsp. of the dried herbs identified in this recipe and placed them in a metal tea leaf ball and threw it in the pot when the bouquet garni was called for. Worked great. Also, I used bacon. I used a pound -- too much! Use a half-pound, as suggested by Burnt Offerings and be sure to slice it into pieces no larger than 1". I cooked the bacon in the stock pot and then used the bacon grease in lieu of the olive oil when I cooked the vegetables. I threw the cooked bacon into the soup at the very end of the process, rather than just sprinkling on top. Your choice. It made the bacon sort of limp when it came to eatin it, but that's what you get in pork 'n beans so I didn't sweat it. Also, I made this the night before and ate it the next day so that the soup would thicken.
Really, really delicious. This morning I bought a ham hock at the farmers market and I'll make it the proper way. Can't wait to see how it turns out!
Really, really delicious. This morning I bought a ham hock at the farmers market and I'll make it the proper way. Can't wait to see how it turns out!
Burf
January 14, 2015
This is great! 3 quarts of stock does make a thin soup, but I wouldn't change a thing.
Burnt O.
January 15, 2015
I used three quarts for 2 reasons: (1) I had a large ham hock and wanted to submerge it; and (2) this thickens considerably once it's cooled, and I end up having to add more stock on the second or third day. Like most soups or stews, it's better on day 2 or 3.
LeeLeeBee
January 7, 2015
This recipe was fabulous. I adapted it for my slow cooker - I reduced the amount of stock to 8 cups (2 quarts) and cooked it on low for 10 hours.
froggie
March 5, 2014
perfect perfect perfect. just made a pot today, burnt. wonderfully chasing away the last of the gray snow. love the lil hint of paprika w/ the ham. "-)
thegreatpumpkin
October 19, 2013
This looks like an amazing recipe. What's your method for making chicken stock?
Burnt O.
October 20, 2013
There are lots of terrific chicken stock recipes here on Food52 - look around! I usually put a chicken carcasss, or so some roasted wings, backs, and necks in a large stock pot with an onion (halved), 2 carrots, 2 stalks of celery, a couple cloves of garlic (optional), about 8-10 peppercorns, and sprigs of thyme and parsley. Cover with 10 cups of cold water, and bring to a bare simmer (the water should barely burble), for at least 2 hours, and up to 4. Cool, remove the solids, and refrigerate. Once it's chilled, skim off the fat, reheat, strain through cheesecloth, and use it, or freeze it.
ellenl
September 24, 2013
This sounds wonderful. You may be interested in oui, chef's (Steve Dunn's) adaptation of Thomas Keller's split pea soup from Ad Hoc. I love split pea soup and he (Steve) is right, that after making this I have never looked back!
ontilt
December 7, 2012
Made this last weekend and it was absolutely delicious. The herb aroma filling the kitchen as the soup stews is a nice precursor to the hearty and full flavor. Got some family raves as it was taken for lunch in the days after too. Thanks!
Burnt O.
December 7, 2012
So happy you liked it! I sometimes have to thin it out with broth or water after a day or two - it gets thick. But so yummy! Bake, or have a loaf of fresh bread ready - so good together.
steffiweffi
October 3, 2012
My sister just made this and it was the most amazing soup ever! I would not change a thing!
ellebarr
March 11, 2012
My husband's family is Dutch and they had Split pea soup they called Ercha soup later found out it is spelled Ertensoep (little earth soup) and made it on Christmas eve every year. This is to celebrate the winter solstice not only because it is delicious winter comfort food but because the split peas signify the earth coming back to green after the long winter. I love the pagan tradition this represents. I have been making spit pea soup in all varieties, vegetarian or with bacon, sausage, pancetta, ham etc.... for years and especially on the solstice or Christmas eve.
You can certainly enjoy Split pea soup without meat easily as it does not need a smokey flavor to be delicious. When I was learning to cook I was a vegetarian and followed recipes from the Moosewood cook book which called for a dash of vinegar at the end of the cooking time.
You can certainly enjoy Split pea soup without meat easily as it does not need a smokey flavor to be delicious. When I was learning to cook I was a vegetarian and followed recipes from the Moosewood cook book which called for a dash of vinegar at the end of the cooking time.
Tante
December 24, 2021
You’re right: erwtensoep is a very common and well-loved winter dish in the Netherlands. We usually have some unsmoked meat (with a bone for flavour) in the pan and add a smoked sausage at the end. Do your inlaws still eat it with black rye bread?
PS Erwt, plural erwten means pea, not earth. But your explanation sounds much nicer! 😄
PS Erwt, plural erwten means pea, not earth. But your explanation sounds much nicer! 😄
Golab
February 17, 2012
Am dying to try this recipe, but I'm a vegetarian! :-\ Is there anything I substitute for the hamhock?
Burnt O.
February 17, 2012
It's equally delicious without the ham hock, but if you want a smoky flavor you could add some smoked tofu, or a few drops of Liquid Smoke. If you eat fish - smoked salmon is an awesome substitute. Just add it at the end when you serve it.
ReinaDelAjo
December 19, 2011
This sounds delicious! But I wonder, if ham hocks are not available, could I use smoked bacon? If so how much?
Burnt O.
December 19, 2011
If smoked ham hocks are not available, I would use a package of pancetta, or a half pound of good bacon cut into lardons, and render it until crispy. Remove from the bacon / pancetta from the pot, omit the olive oil, and just saute the veggies in the bacon / pancetta fat. I would buy some good smoked ham if you can find some and dice it up and toss it in. Sprinkle the bacon crumbles on top.
katylua
December 4, 2011
Made this tonight with a ham bone I had been saving in the freezer for just such an occasion. Great soup! The only change I should have made was to wait until the end to add salt. The ham on the bone I used must have been extra salty, and I used a little bacon grease from breakfast to saute the veggies. The end product was good but salty. I'll def. make this recipe again.
Adelucchi
December 2, 2011
Split pea soup has always been a favorite of mine except when I made it! This time it was delicious and gave that comforting taste that I enjoy. Thanks for sharing. I made it for our band practice and the minute they all enjoyed it greatly. I believe the long cooking time made the difference.
Burnt O.
December 2, 2011
The long cooking time essentially means you don't have to puree it, and I like it a little on the thick and chunky side. So glad you all liked it!
Burnt O.
November 8, 2011
Yep, you did it exactly right then! So glad you enjoyed it. Super simple, super cheap, so hearty and delicious. I usually need to thin mine out with stock after the first day or so. It freezes beautifully if you start to get tired of it.
AlizaEss
November 8, 2011
Made this last night! Yum. Many other recipes I saw online listed salt pork as an ingredient, but I definitely think the smoked ham hocks are the way to go. Added three medium potatoes and ended up doubling the amount of peas for the thickest soup imaginable... maybe it was too much but I can always thin with stock and have even more delicious soup. Made 16 cups with the extra ingredients. I ate the soup this morning with homemade wheat bread, it was as thick as hummus and so good. So hearty I didn't eat lunch until 3 p.m.!
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