Ham and Split Pea Soup

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This soup is absolutely delicious! My husband, who swore he hated split pea soup, raved about it. I used the stock from the ham, as other reviewers suggested, as it would be such a waste to discard the tasty stock. Since I didn't want to wait 8 hrs decor the dried peas to soak, I used the quick soak method; place rinsed peas in a saucepan, cover with cold water, 2" above the level of the peas, bring to a boil and simmer for 2 min. Remove from heat and let the peas sit for 1 hr. Drain and use as recipe directs. I will definitely make this soup again!

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This was my first attempt at split pea soup and it worked out beautifully. I used a leftover spiral cut ham (bone in which added a just a touch of sweetness. I also used some of the water from the boil and chicken stock. I added leaks to the carrot, onion, celery mix. I diced them medium fine so they would purify with the emersion blending. One mistake I made was to thicken it with a little rue on the first day since it seemed a bit thin. By day two it was then too thick and I had to thin it out. Next time I'lll make it a day ahead....not just for consistency but as others noted - the soup is even better the next day. I served it with butter toasted croutons which turned this meal into a delicious, decadent and hearty treat.

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Emeril does it again. I was looking for a different split pea soup recipe, and now I've finally found the winner. This was so incredibly delicious - so much better than some of the others I've found here on Food Network. I did not have Smithfield ham, but I had leftover ham from a dinner party, so I used that. Otherwise, I followed the recipe exactly. Can't wait to try it using Smithfield ham. Also, the truffled potato chips were wonderful. I'll be making this recipe again next week!

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This is the best Split Pea Soup I've ever had. I carved the ham off of the bone from a Spiral Ham (leftover from another meal, and after boiling just the bone and some of the skin and fat, I used the "ham stock" in the soup instead of water or chicken broth. Also, like alot of other folks, I doubled the veggies, and didn't use any salt. I also added some diced potatoes when there was 20 minutes left of cooking time! It is GREAT!! Thanks Emeril!

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Nice recipe. I doubled the carrots, left out the red pepper, used only the ham hock boiled in veggie broth, then used the broth for the soup. Everything else the same. Making it again today, but adding more carrots, onions, and garlic, and dicing the carrots a little bigger... like the chunks.

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Delicious. I used the bone from a spiral ham and it was delicious. I followed the advice of previous reviewers and used the water from the ham bone boil. Also, I did not have fresh thyme, so used 1 tsp dried thyme. This recipe is definitely on my list to "make again" ... wonderful.

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This was awsome. Only mod we did was used the water from the boil. Fantastic soup, how ever with the chips. It is EPIC. The chips alone are an explosion in your mouth of. Yummy goodness. Very nice

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The red pepper flakes give this recipe its key "pop" in flavor.

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Excellent basic split pea soup. I have used a pressure cooker for soup for quite some time and get away from the soaking overnight. I use the ham bone and additional ham chunks. 25 minutes "pressure time" gives a really smooth texture. 45 minutes from start to finish. Flavor and texture beats the daylights out of several hours of soaking and stove top cooking. Do not double the amount of split peas or else it would come out like concrete. I also use it for beef soup and chicken soup.

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Ahhhhhhmazing...this was my first try at Ham and Split Pea and it was as good or better than what Mom and Dad used to make...excellent recipe and great flavor, but I modified it by using the water from the ham shank boil, Mom told me that would take it to the next level and it did!