Spilt Pea and Ham Soup


This soup is a pleasant blend of the too water pea soup and the "stand up a spoon in it" type. The bacon, which is removed at the end, gives an interesting smoky flavour.  This recipe serves


  • 1 tsp butter Butter, without salt
  • 1 cup diced onions Onions, raw
  • 1 cup diced celery Celery, raw
  • 1 cup sliced carrots Carrots, raw
  • ¼ cup dry sherry Alcoholic beverage, sherry
  • 4 cups chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 2 cups water Water, municipal
  • 1 cup green split peas, rinsed Peas, split, mature seeds, raw
  • 2 strips thick sliced bacon
  • 2 tsp fresh thyme leaves Spices, thyme, ground
  • 1 Bay leaf Spices, bay leaf, crumbled
  • 2 cups frozen green peas Peas, green, frozen, unprepared
  • 2 cups diced ham Turkey ham, cured turkey thigh meat
  • ½ cup minced fresh parsley Parsley, raw
  • 2 tbs unsalted butter( optional) Butter, without salt
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • ½ cup sour cream Cream, sour, cultured
  • 1 Tbs lemon Zest minced Lemon peel, raw
  • 1 Tbs fresh mint, minced Peppermint, fresh


Step 1

Sweat the onions, celery and carrots in butter in a large pot, covered over a medium high heat . Cook 3-4 mins or until the vegetables are soft. Deglaze with the sherry; reduce until nearly evaporated. Add broth , water, split peas, bacon and seasonings. Bring to a boil, reduce the heat to medium low, and simmer partially covered, 50 -60 mins or until peas are tender. Remove the bacon and the bay leaf, them puree 2 cups of the soup in a blender; return to pot. Stir in the frozen peas, ham, parsley, butter, if using,salt and pepper. Combine sour cream, zest and mint with a spoon. Garnish soup with a do;;op of crema.


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