| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
Ingredients
- 1 pound dried split peas
- 1 ham hock
- 3 tablespoons unsalted butter
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 2 teaspoons minced garlic
- 1 pound Smithfield ham, chopped
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 cups water
- 1 bay leaf
- 2 teaspoons fresh thyme
- Parmesan Truffled Potato Chips, recipe follows
- 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
- 4 cups vegetable oil, for frying
- 1/4 cup grated Parmesan
- 1 tablespoon truffle oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
- Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
- In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
- Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
- Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
- Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
- Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 997 |
| Total Fat | 67 g |
| Saturated Fat | 10 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 19 g |
| Sugar | 7 g |
| Protein | 40 g |
| Cholesterol | 81 mg |
| Sodium | 1433 mg |
Reviews
Boy this is good just as it is, but you can do so much to it to make it better! I used the leftover ham bone from the Easter ham. Cut off all the meat and diced it fine. Because the ham was roasted in the oven already I didn’t cook the bone in the pot for an hour before. I, too thought tossing out the broth at the end was a waste but since it didn’t say why, I wasn’t sure it was good to use.
I opted for chicken broth instead. I did toss the bone in the soup with the veggies and peas and ham. The flavor is great! I used the immersion blender to get it to consistency and also skipped the chips. I serve mine with a dollop of sour cream in the bottom of the bowl and the soup poured over.
A recipe you can count on.
I opted for chicken broth instead. I did toss the bone in the soup with the veggies and peas and ham. The flavor is great! I used the immersion blender to get it to consistency and also skipped the chips. I serve mine with a dollop of sour cream in the bottom of the bowl and the soup poured over.
A recipe you can count on.
Solid recipe. I also used the stock made from the ham bone and aromatics. Made it deeper in flavor and way more savory.
Not really a review, just wondering why you didn’t say the water from the ham bone? I thought that would pick up wonderful flavor to re-add to the soup.
I substituted a ham vegetable stock for the water. Tasted great!
This was amazing! I love the addition of the chili pepper flakes. i also did not use the potato chips and also used chicken stock instead of water. best Split Pea soup I have ever tasted.
Had a leftover ham bone from a spiral ham we had for Christmas. I can’t say I followed the recipe exactly but used it closely as a guide. I skipped the potato part completely, but did add cubed red potatoes without the skin…about 2 cups, 5/8 inch dice. I also subbed chicken stock for water – I recommend doing this. Potatoes went in after adding the stock. I partially covered mine at a low simmer for 30 minutes. The consistency was still very liquid. I raised the temp to medium low and cooked the soup at a rapid simmer for the next 45 minutes until I had the desired viscosity. I had mine with some dashes of Tabasco. Yum.
I did not make the chips, but this split pea recipe is amazing. I used fresh herbs, soaked split peas and a ham bone and meat that we ate for Thanksgiving. It was so good I kept eating it for breakfast, lunch and dinner! Everybody LOVED IT!
This would have been very good as is, but I made some changes.
•1lb packaged ham slice cut in small cubes, browned until crispy around the edges. Set aside until soup is finished. (less hassle than the ham hock)
•2 or more medium sized potatoes, peeled and cubed(thickens and adds silkiness to the finished soup)
•1 cup each carrots and celery(will use more next time)
•Heat the chili flakes in hot oil, before adding the onion, etc. It really brings out the heat(just don’t stand over the pan or the chili “fumes” will take your breath away!
Get your ham ready, but first, use an immersion blender until soup is about 1/2 to 3/4 puréed.
Then add the ham and heat through.
Everyone loved it!
•1lb packaged ham slice cut in small cubes, browned until crispy around the edges. Set aside until soup is finished. (less hassle than the ham hock)
•2 or more medium sized potatoes, peeled and cubed(thickens and adds silkiness to the finished soup)
•1 cup each carrots and celery(will use more next time)
•Heat the chili flakes in hot oil, before adding the onion, etc. It really brings out the heat(just don’t stand over the pan or the chili “fumes” will take your breath away!
Get your ham ready, but first, use an immersion blender until soup is about 1/2 to 3/4 puréed.
Then add the ham and heat through.
Everyone loved it!
Delicious and easy to make and follow.
I added a whole head of garlic and left them whole to cook down in the soup and it did not over pour. Great base recipe that you can do anything with!