Ham and Split Pea Soup

Total Time:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 1 pound dried split peas
  • 1 ham hock
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped yellow onions
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • 2 teaspoons minced garlic
  • 1 pound Smithfield ham, chopped
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 8 cups water
  • 1 bay leaf
  • 2 teaspoons fresh thyme
  • Parmesan Truffled Potato Chips, recipe follows
  • Parmesan Truffled Potato Chips:
  • 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
  • 4 cups vegetable oil, for frying
  • 1/4 cup grated Parmesan
  • 1 tablespoon truffle oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Directions

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.

Parmesan Truffled Potato Chips:

Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.

Heat the oil in a large, heavy pot to between 340 and 350 degrees F.

Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.


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Pairs Well With
Merlot

Jammy, earthy red wine

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4.7 135
Why on earth would you throw away the smoked ham hock water? item not reviewed by moderator and published
Why would you promote Smithfield hams? They are now owned by a Chinese company. I will never buy another Smithfield product. Shineway Group (Shuanghui Group) of China. Do some research. item not reviewed by moderator and published
I agree with Kit Kat below.The recipie needs to be tweeked. I used the leftover ham and bone from Christmas. After cutting meat off bone boiled the hambone for 1 hour but DID NOT throw out water. Used it in the soup. Doubled the amount of Carrots and Celery and used 1/2 the amount of fresh Thyme. I soaked peas overnight. item not reviewed by moderator and published
Made this soup last night with my leftover ham and ham bone from Christmas dinner - it was SO GOOD!! Followed the recipe almost exactly except I had a ham bone so I didn't do the boiling of the ham hock. I browned the ham bone while I was browning the meat. I also added a cup of finely chopped leeks I had leftover in the fridge - good addition! I did soak the peas overnight, actually almost 20 hours of soaking since I soaked the night before and cooked the soup when I came home from work yesterday. The peas broke down a lot during cooking so I didn't have to blend the soup to get the consistency I like, which I think is due to soaking it overnight. The person who said the thyme was overpowering definitely used dried thyme - 2 tablespoons of dried thyme would be extremely potent. The 2 tablespoons of FRESH thyme turned the soup into utter perfection!! item not reviewed by moderator and published
I had some confusion over the instructions to pour out the ham hock water, and the split pea water. It makes no sense to toss out all that flavor. Also, the amount of veg was a bit paltry and I added extra. I trust Emeril - but I think there was a transcribing error in this recipe. He seems to cook old world style and would have saved the prep water. You have to read this recipe more than a few times - as the seemingly simple steps (involving sequencing) are not as clear as other recipes on food network.com item not reviewed by moderator and published
elephant item not reviewed by moderator and published
Best split pea soup we've had. I didn't use the thyme. I never use that or rosemary in any recipe as we don't care for either. Boiling the ham hock is the longest part of this recipe. Easy to make! Thanks Emeril! item not reviewed by moderator and published
How on Earth did anyone give this 5 stars? It was flavorless and 1 hour cooking time??? I added more salt and cooked it for four hours before it was edible. And the 20 min prep time is very misleading because it doesn't account for the 8 hr soaking time of the peas and the 1 hr scoring of the ham. Worst soup recipe I've ever made. item not reviewed by moderator and published
Just horrible. Seriously, there is so much thyme in this that you can't taste anything else, and that's AFTER I diluted it with a large blended potato. The ONLY thing I could get to compete with the disgusting overwhelming thyme flavor was salt, and by that point it was so salty I may as well be drinking seawater. Lose the thyme, and this might be edible, though still not great. item not reviewed by moderator and published
We love this soup so much, I added it to my canning soups this year. It canned beautifully. item not reviewed by moderator and published
That is exactly what I thought regarding the ham broth. I plan to use it and add more veggies. I was told once that not all recipes on here are truly the chef's recipes, but people who work in the kitchen, not 100% sure on that though. item not reviewed by moderator and published
This makes no sense at all??? item not reviewed by moderator and published
I agree. I soaked the peas over night (11 hours) and still had to cook the peas for another four hours before they were soft. Maybe it's a matter of preference, but to me, split pea soup is supposed to be soft and smooth tasting. There is NO WAY those peas were soft after one hour cook time, even if they were pre-soaked. item not reviewed by moderator and published
This review makes no sense. Two teaspoons of fresh thyme would never have this kind of effect. I assume this reviewer did not make the recipe correctly. item not reviewed by moderator and published
So true this soup is delicious. item not reviewed by moderator and published
I'm guessing that this reviewer used dry thyme... not fresh. The dry stuff is considerably more potent. item not reviewed by moderator and published
I'm guessing this reviewer used dry thyme which would have that effect....fresh thyme on the other hand is absolutely delicious using the amount called for..... item not reviewed by moderator and published

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