Yellow Split Pea Soup

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Oh So Delicious. Items on hand were olive oil, onion, celery, carrots, salt, fresh tumeric, and veggie stock. I added to the veggies chopped garlic, green bell pepper, and smoked paprika flakes. After veggies were soft, I mashed it with a potato masher to render the flavors, added the peas and stock and cooked. Once cooled, I put in a blender and pureed and it was To Die For.

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Awesome, simple recipe! Thanks for a satisfying go-to during the winter. Makes great use of my Slow Cooker. For veg-friendly, I omit the pork and substitute with a couple tablespoons of smoked paprika or 4 dried chipotle peppers. Sooo satisfying.

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This was EXCELLENT. Usually I am not a huge fan of split pea soup, but I absolutely loved this! It had a great fulness of flavor, and didn't taste like it was "missing" anything. The only modification I made was to use a pork shank rather than a ham hock, because that's what I had on hand. I highly recommend it!

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Quick, simple and tasty!

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Of course, I made so modifications to use the ingredients i had on hand. Instead of salt or turmeric (lol, I used Adobe Complete Seasoning (contains salt. Also, I added minced garlic and subbed crumbled turkey bacon for ham hock and nixed the butter since bacon had it's own oil. And since I don't have a blender, I mashed the soup while it was still cooking and let it simmer an extra 20-30 minutes. I've made this without potatoes for a lighter meal.

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Agreed, great simple recipe. Another Canadian here.

For a leaner version without the meat, potatoes or butter, here's how I altered the ingredients and it turned out incredibly thick, smooth and rich with flavor.

sauteed in 1/8 cup safflower oil instead of butter
6 stalks of celery instead of 4
added 1/4 cup chopped portobello mushroom
added 3 Tbsp chopped fresh ginger
additional 1/2 tsp turmeric
1 tsp kosher salt
1/2 tsp white pepper

Use an immersible Braun style blender placed deep into the liquid and on a diagonal angle just below the liquid surface, blend slowly and carefully. The liquid should be drawn into the blades of the blender in a swirling motion. Don't use an up and down motion or you will have hot soup all over you and the kitchen. Enjoy

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The only thing I can think of against this dish is the color, I found the yellow slightly off-putting. I guess green split pea soup isn't the best color, either. It was amazingly easy to make with relatively few ingredients, has a nice rich and hearty texture yet is surprisingly light and was inexpensive to make. I used a smoked ham hock and added about 8 oz finely diced ham steak (after puree for texture. I was able to make the dish for around $15, including the bread and ham steak.

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What an excellent recipe, as always with Milliken & Feniger! I followed the recipe exactly except for adding 2 garlic cloves and one teaspoon of curry powder. This recipe was so easy to make, especially since I have an immersion blender and didn't have to go the blender or food processor route in small batches. I served it with the croutons and brown mustard. Gave a pint to my mother and to my sister, and they agreed that it was excellent. Thanks so much for this recipe! We are so lucky to have the Food Network and all the recipes from superb professional chefs. We're really getting spoiled, aren't we?

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The first time I tried making this I could not find a ham hock, so I substituted with a ham bone from a spiral ham. It came out fantastic - who knew I could absolutely love something made from peas? Now every time we have a spiral ham my husband requests that I make this soup from the leftovers.

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Missing Canadian yellow split pea soup, I thought this might taste like home. It did - excellent recipe! I used a smoked ham hock from a German deli in Portland, OR and used a mixture of 1/2 water, 1/2 Woflgang Puck vegetable stock plus a bit of Trader Joe's reduced sodium chicken stock flavouring to reduce sodium and it turned out great. I cut some of the pieces of ham hock up afterwards and added it to the soup after using a hand blender to puree some of it right in the pot, leaving some pieces of vegetable whole. The idea to put croutons was good and the mustard was BRILLIANT! My family loved it. I used Haggen's own brand of Crostini and Jack Daniel's Old #7 mustard. Letting it stand a bit meant it thickened on its own, then we reheated it, bowl by bowl. This is a keeper and I'll pass it on to my kids. Thank you.