Split Peas Soup Recipe

Photo: Uncut Recipes

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Oh, the magic of Split Pea Soup! There's something wonderfully soothing about this hearty dish that has been warming hearts and homes for centuries. It's a soup steeped in tradition, dating back to the ancient Greeks and Romans. They recognized the simple yet profound pleasure derived from simmering split peas until they melded into a creamy, delightful soup. Today, we're going to capture that very essence in our kitchen.

Imagine this: It's a crisp, autumn evening, and the leaves outside are changing into vibrant hues of red and orange. You're bundled up in your cozy sweater, and in your kitchen, there's a pot simmering on the stove. The aroma of onions and ham waft through the air, blending with the earthy scent of split peas, creating a fragrance that's homey and welcoming.

Our Split Pea Soup recipe is a true testament to the beauty of simple ingredients coming together. It brings out the richness of the ham bone, the delicate sweetness of the carrots and onions, and of course, the wholesome goodness of the split peas themselves. The addition of a hint of marjoram enhances the flavors, creating a bowl of soup that tastes like a comforting hug.

This soup requires patience as you let the ingredients simmer and blend their flavors together, but trust us, it's worth every moment. As you tuck into this soup, you're not just enjoying a meal, you're indulging in a piece of culinary history, a tradition that has brought comfort and nourishment to countless generations.

So come on this journey with us, step into your kitchen, and let's bring history to life with this delicious, time-honored Split Pea Soup. As you follow this recipe, remember, you're not just making soup; you're creating warmth, comfort, and a sense of belonging that only a homemade soup can provide. Let's get started, shall we?

JUMP TO:

INGREDIENTS:

Ham Bone: This is one of the defining ingredients of this soup, providing it with a rich depth of flavor. Look for a ham bone with a good amount of meat left on it for additional flavor and texture. If you can't find a ham bone, you can also use a ham hock, which is smaller but still packed with flavor. As an alternative, smoked turkey legs can be used to give a different, yet still delicious, flavor profile.

Dried Split Peas: These should be fresh and vibrant in color. Older peas tend to take longer to cook and might not soften as desired. To ensure freshness, buy from a store with high turnover or directly from a reliable online source. Also, no need to soak them as they cook quite quickly compared to other legumes.

Dried Marjoram: This herb is somewhat similar to oregano, but has a sweeter and more delicate flavor, giving your soup a distinct and intriguing note. Always choose high-quality, organic if possible, dried herbs for the best flavor. If marjoram is unavailable, oregano or thyme can be used as an alternative, but be aware that they are stronger in flavor, so adjust the quantity accordingly.

MAIN STEPS:

Soaking the Peas: This step is crucial to soften the peas and shorten the cooking time. The overnight soak allows the peas to absorb water, but if you're short on time, a quick soak (boiling for 2 minutes and then letting stand for an hour) can do the trick.

Simmering Time: It might seem tempting to rush the simmering process, but patience is a virtue here. The 1.5-hour simmer is vital for the flavors to meld together and for the peas to break down, adding to the soup's creamy texture.

Removing and Dicing the Ham: Be careful while removing the ham bone from the hot soup. Use tongs and a fork to stabilize it. Cut off any meat and dice it into bite-sized pieces. This will not only provide texture contrast but also distribute the ham flavor more evenly in the soup.

Adding Vegetables: When adding your chopped celery, carrots, and potatoes, ensure they are cut into similar-sized pieces. This will help them cook evenly and at the same pace. The vegetables should be tender but not mushy, retaining their shape and some bite for texture.

Seasoning: Always remember to taste your soup as you cook, adjusting the seasoning accordingly. Some ham bones can be saltier than others, so it's important to adjust your added salt based on the flavor of the broth after the ham bone has simmered.

Cooking Uncovered: The last part of the cooking process is done uncovered to help the soup reduce and thicken. However, be mindful of your heat level. A slow, gentle cook is necessary to maintain the soup's consistency and prevent it from sticking to the bottom of the pot.

SERVED WITH:

Starter: French Baguette (France): A French baguette is a long, thin loaf of bread characterized by a crisp crust and a soft interior. Its simplicity and versatility make it a perfect accompaniment to the split pea soup. You can tear pieces off and dunk them into the soup or spread some butter on a slice for added richness.

Side Dish: Mixed Green Salad with Vinaigrette (International): A simple mixed green salad with a light vinaigrette provides a refreshing contrast to the richness of the split pea soup. The salad can include mixed lettuce, tomatoes, cucumbers, and a dressing made with olive oil, vinegar, salt, and pepper.

Main Course: Roasted Chicken (International): Roasted chicken is a versatile main dish that pairs well with the hearty flavors of split pea soup. The chicken can be roasted with herbs and spices to complement the soup.

Side Dish: Quinoa Pilaf (Middle East): Quinoa pilaf is a fluffy, protein-rich side dish made from quinoa, a grain-like seed, cooked with onion, garlic, and often mixed with vegetables and herbs. Its mild flavor and appealing texture make it a nice companion to the split pea soup.

Dessert: Apple Crisp (USA): Apple crisp is a dessert made with a topping of a mixture of oats and brown sugar, baked until the apples are tender and the topping is crisp. Its sweet, tangy flavor provides a nice contrast to the savory split pea soup.

Cake: Lemon Drizzle Cake (UK): A lemon drizzle cake is a soft, moist cake flavored with lemon zest and covered with a sweet and tangy lemon syrup. The bright, citrusy flavor of this cake is a perfect palate cleanser after the rich split pea soup.

Drink: Sauvignon Blanc (France): A crisp, dry white wine such as Sauvignon Blanc pairs beautifully with split pea soup. Its acidity cuts through the richness of the soup, while its citrus notes complement the earthy flavors of the peas and ham.

ALTERNATIVES:

Main Course: Pease Pudding (UK): This is a traditional British dish made by boiling split peas, often with a ham bone for flavor, until they reach a creamy consistency. Often served with ham or bacon, it's a rustic and hearty alternative to soup.

Side Dish: Indian Dahl (India): Dahl is a comforting dish from India made from split peas or lentils, cooked with turmeric, cumin, garlic, and other aromatic spices. It can be served with rice or Indian breads like naan or roti for a warming meal.

Main Course: Split Pea Falafel (Middle East): Taking a twist on traditional chickpea falafel, this version uses split peas that have been soaked, ground, and mixed with herbs and spices, then deep-fried to golden perfection.

Starter: Pea and Ham Arancini (Italy): Arancini are Italian rice balls. For this twist, cooked and cooled split pea soup is mixed with breadcrumbs and cheese, then deep-fried until crispy. They make a delicious and unique starter.

Main Course: Pea and Ham Pasta (Italy): In this dish, split pea soup is reduced to a sauce and tossed with pasta, creating a creamy and hearty Italian dish.

Side Dish: Mashed Split Peas (Greece): Known as Fava in Greece, this dish is a simple yet flavorful puree of split peas, often seasoned with olive oil, lemon juice, and onions. It's traditionally served as a side dish or a spread for bread.

Soup: Dutch Snert (The Netherlands): Also known as Erwtensoep, Snert is the Dutch version of split pea soup, it's cooked with pork and vegetables, but unlike other versions, it's so thick you could almost eat it with a fork. Traditionally, it's served during the winter months.

HISTORY:

Picture this: it's a cold winter's day. The wind is howling outside and you're craving something warm, comforting, and hearty. In times like these, there's nothing quite like a steaming bowl of split pea soup to warm your heart and soul. But have you ever wondered where this delicious dish originated? Its history is surprisingly long and fascinating, intertwining with cultures and events throughout centuries. Let's embark on a culinary journey back in time to explore the rich tapestry behind this humble soup.

The earliest mention of pea soup dates back to the ancient Greeks and Romans, around 500 to 400 B.C. Peas were a common crop, cheap to grow and nutritious, making them a staple for the lower classes. The Romans, always innovative, were known to dry peas to use in the colder months. It's here that our split pea soup, in its most rudimentary form, begins.

Photo: Uncut Recipes

However, it was the French who popularized this soup in the Middle Ages, creating their own version known as "potage Saint-Germain," named after a suburb of Paris. In the 17th century, French settlers brought this recipe to Canada, where it eventually became a cherished tradition, especially in Quebec. Canadian-style split pea soup often features yellow split peas and is typically flavored with ham or pork.

In parallel, the soup also traveled across the Channel to Britain, where it became a vital part of the country's culinary tradition. British sailors, particularly in the Royal Navy, would often eat a version of this soup, using dried, split peas that could be easily stored during long sea voyages.

Across the Atlantic, the soup found a place in American cuisine, notably among the Pennsylvania Dutch, who added their own spin to it with the inclusion of dried, smoked sausage. From here, it spread across the country, becoming a beloved dish in diners and households alike.

Today, split pea soup is appreciated worldwide, with different regions having their unique renditions. From the Scandinavian "ärtsoppa," traditionally eaten on Thursdays to prepare for fasting on Fridays, to the vibrant "arroz con guandú" in Panama, this soup continues to nourish and comfort.

So next time you enjoy a bowl of split pea soup, remember the long journey it's made, from the ancient fields of Rome to your dining table. It's not just a soup, it's a testament to culinary evolution, blending tradition, innovation, and the universal love for a comforting meal.

TIPS:

Perfect Soaking: Soaking peas overnight will reduce the cooking time and result in a creamier soup. However, if you forget to do this or are short on time, a quick-soak method is to bring the peas to a rapid boil for 2 minutes, then remove from heat, cover, and let stand for an hour.

Layering Flavors: To add a depth of flavor, consider sautéing the onions in a bit of olive oil or butter until they're soft and translucent before adding them to the pot. This caramelization process will lend a subtle sweetness to your soup.

Ham Bone Extraction: To get the maximum flavor from your ham bone, consider roasting it in the oven for about 15-20 minutes before adding it to your soup. The caramelization of the bone will add a deeper, smokier flavor to your split pea soup.

The Simmer Secret: Maintaining a low and slow simmer is crucial for developing the flavors in this soup. A rapid boil might cause the peas to fall apart too quickly, leading to a soup that's not as thick or flavorful.

Fresh Herb Boost: While dried marjoram is a classic flavor in split pea soup, consider adding a bit of fresh herbs towards the end of cooking for a vibrant flavor kick. Fresh thyme or parsley would work well.

Adjusting Thickness: If your soup is too thick, you can add more water or broth to thin it out. If it's too thin, let it simmer uncovered for a little longer. Keep in mind the soup will continue to thicken as it cools.

Finishing Touch: A squeeze of fresh lemon juice or a splash of vinegar added at the end can brighten up the flavors of the soup. It adds a subtle tang that balances the richness of the peas and ham.

Ingredients:

Conversions and Servings: Cups (1 Person) Cups (2 People) Cups (3 People) Cups (4 People) Cups (5 People) Cups (6 People) Cups (8 People) Imperial (1 Person) Imperial (2 People) Imperial (3 People) Imperial (4 People) Imperial (5 People) Imperial (6 People) Imperial (8 People) Metric (1 Person) Metric (2 People) Metric (3 People) Metric (4 People) Metric (5 People) Metric (6 People) Metric (8 People)

Directions:

01 - Place the Split Peas in a large stockpot and cover them with several inches of cold Water (this is not listed in the Ingredients list above). Allow the Peas to soak for 8 hours, or overnight.

02 - After soaking, drain and rinse the Split Peas.

03 - Return the rinsed Split Peas to the pot and add cold Water (listed in the list), Ham Bone, Onion, Salt, Black Pepper, and Marjoram.

04 - Cover the pot and bring everything to a boil. Once it's boiling, reduce the heat and let the Soup simmer for about 1.5 hours, remembering to stir occasionally.

05 - After simmering, remove the Ham Bone from the pot. Cut off any meat, dice it, and return the diced Ham to the Soup.

06 - Add the chopped Celery, Carrots, and Potatoes to the Soup, continuing to cook it slowly and uncovered, until all the Vegetables are tender, which should take about 30 to 40 minutes. Enjoy your homemade Split Pea Soup!

Photo: Uncut Recipes

Notes:

Overnight Soaking Alternative: If you are short on time and cannot soak the peas overnight, here's a faster method: Bring a pot of water (not listed in the ingredients) and peas to a boil. After it's boiling, remove the pot from the heat, cover it, and let it stand for an hour. After that, drain and rinse the peas before using them.

Split Peas Consistency: Split peas break down during the long cooking process, which naturally thickens the soup. If you prefer a smoother texture, you can blend a portion of the soup and then mix it back in.

Thickening the Soup: The potato in this recipe should help to thicken your soup. If you find the soup too thin for your taste, you can thicken it further with a cornstarch slurry or full-fat cream. Be aware, though, that adding cream may change the flavor slightly. To make a slurry, whisk one tablespoon of cornstarch with one tablespoon of cold water (or wine or stock) until it's thick, then stir this into the simmering soup. Continue to cook and stir the soup until it reaches your preferred consistency.

Storage: The Split Pea Soup can be stored in the refrigerator for up to 4 days. If you want to keep it for longer, consider freezing it. It can be stored in the freezer for up to 2-3 months. Just make sure to let it cool down before transferring to airtight containers.

Ham Bone Substitution: If you can't find a ham bone, you can substitute it with smoked ham hocks or a few slices of cooked bacon for a similar smoky flavor.

Vegetarian Alternative: If you're following a vegetarian diet, you can make this soup without the ham bone Just CLICK HERE for a Vegetarian Version!

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Written by: Uncut Recipes

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