Servings: 12
Preparation Time: 30 minutes
Start to Finish Time: 3 hours 30 minutes
Chef ETL’s Hearty Split Pea Soup
A Comforting Classic with Depth of Flavor
There’s nothing quite like a thick, hearty bowl of split pea soup to warm the soul. Chef ETL’s version is packed with rich, smoky ham flavor, layered with aromatic herbs and spices, and slow-simmered to perfection. This soup is more than just a meal—it’s an experience in comfort and tradition.
Building a Strong Base
The secret to any great split pea soup starts with a flavorful foundation. A generous portion of split peas, simmered alongside a ham bone and enhanced with chicken bouillon, creates a broth that is both deeply savory and satisfying. As the peas break down, they transform into a velvety, thick texture that defines this beloved dish.
Infusing Herbaceous Depth
A bouquet garni—a small bundle of fresh herbs—elevates the soup’s flavor beyond the ordinary. Thyme, rosemary, bay leaves, and a hint of garlic infuse the broth with layers of earthy, aromatic notes, enhancing the natural sweetness of the peas and ham. This slow infusion ensures that every spoonful carries a delicate balance of flavors.
Adding Substance and Spice
What truly makes this soup hearty is the addition of ground ham, finely chopped vegetables, and a robust seasoning blend. Carrots, celery, and onions provide texture and sweetness, while black pepper, marjoram, and red pepper add warmth and complexity. A dash of liquid hickory smoke and Worcestershire sauce imparts a subtle smokiness, making this dish reminiscent of an old-fashioned, wood-fired meal.
The Final Touches
To bring it all together, a splash of low-sodium chicken broth adds just the right amount of moisture, ensuring the soup remains thick but never dry. The finishing garnishes—crispy croutons and a swirl of sour cream—add the perfect contrast of texture and richness. The result is a soup that is both rustic and refined, ideal for a chilly evening or a comforting family meal.
Serving Up Satisfaction
Chef ETL’s Split Pea Soup is more than just sustenance; it’s a nostalgic embrace in a bowl. Whether enjoyed fresh off the stove or as leftovers that deepen in flavor overnight, this soup is guaranteed to become a staple in any kitchen. Serve with crusty bread and a warm heart—this is a dish meant to be savored and shared.
Ingredients:
SOUP BASE:
2 pounds split peas
1 each ham bone
4 cubes chicken bouillon
BOUQUET GARNI:
2 sprigs thyme
1 sprig rosemary
2 leaves bay leaf
1 clove garlic, whole, smashed
BALANCE OF INGREDIENTS:
1 1/2 pounds ham, ground (leftover or from purchased ham steak)
1 medium onions, finely chopped
4 stalks celery, finely diced
1 cup carrots, finely chopped (or ground)
1 teaspoon black pepper
1 teaspoon dried marjoram
1/2 teaspoon red pepper
1/2 teaspoon liquid hickory smoke
1 tablespoon Worcestershire sauce
1 1/2 cups chicken broth, low sodium
GARNISH:
croutons
sour cream
Instructions:
Rinse peas in cold water.
In a large pot, mix 4 quarts water (16 cups), split peas, chicken bouillon cubes, and ham bone or pork belly. Bring to a boil.
Reduce heat to medium and cook mixture for 1-1/2 hours.
Make a bouquet garni with rosemary, thyme, garlic and bay leaves.
Remove any meat from ham bone. Return meat and bone back to the mixture.
Add ground ham, bouquet garni and the rest of the ingredients.
Simmer covered for 1-1/2 hours.
Remove ham bone and bouquet garni.
Serve topped with croutons and/or sour cream
Per Serving (excluding unknown items): 409 Calories; 31g Fat (67.3% calories from fat); 12g Protein; 22g Carbohydrate; 8g Dietary Fiber; 35mg Cholesterol; 738mg Sodium; 5g Total Sugars; 1mcg Vitamin D; 43mg Calcium; 2mg Iron; 583mg Potassium; 187mg Phosphorus. Exchanges: