Recipe: Yummy Split Pea Soup

Split Pea Soup. This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. Split pea soup is the ultimate comfort food. Ladle up a bowl of the good stuff for dinner tonight.

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When King Louis XIV of France was hungry for pea soup, his court at Château de Saint-Germain-en-Laye served up its famous version, Potage Saint. This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. We can have Split Pea Soup using 11 active ingredients and also 9 actions. Here is just how we prepare.

Active ingredients of Split Pea Soup

1. Detaile. 1 lb of dried split peas.
2. Step by step. 1 of meaty ham hock with bone.
3. Step by step. 2-4 strips of Bacon and bacon grease.
4. Guidelines. 1 TBS of Chicken drippings or chicken bouillon.
5. Instructions. 1 cup of sliced carrots.
6. Step by step. 3 stalks of chopped celery.
7. Directions. 1 of medium sweet onion chopped.
8. Detaile. 1/2 cup of cream.
9. Detaile. 2 TBS of butter.
10. Instructions. to taste of salt and pepper.
11. Detaile. 8 cups of water.

Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Add split peas, chicken stock, thyme, bay leaves, and seared ham hock to the pot and bring to a boil. Looking for recipes for split pea soup? Taste of Home has the best split soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips.

Instructions To Make Split Pea Soup

1. Sort through peas, clean them of any debris..
2. Put peas and ham in large pan cover with 8 cups of water..
3. Add onion.
4. Bring to boil.
5. Turn down to simmer and cover. Simmering for about 1 1/2 hours. Stirring frequently..
6. Remove ham bone cut ham from bone and dice putting both both and meat back into the pot..
7. Fry bacon, add grease to pot put bacon aside to crumble into soup later..
8. Add carrot and celery. Simmer another 30 minutes..
9. Add butter, cream and bacon crumbles. Stirring well add salt and pepper to taste. About 1 to 1 1/2 tsp each. I use less salt and let it be salted to taste by each person. Simmer another half hour stirring frequently and serve..

Split pea soup can be kept refrigerated for about a week, or frozen for up to three months. To freeze, cool the soup completely, then transfer to freezer containers or bags. Thaw overnight in the refrigerator, or gently warm the frozen soup in a saucepan over low heat on the stove top. Stir frequently to keep the solids from burning on the bottom. Add crunch to your lunch with Martha Stewart's split pea soup with ham and homemade whole-wheat croutons.