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Split Pea and Ham Hock Soup Recipe

Split Pea and Ham Hock Soup

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on January 07, 2013

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    My husband and I like split pea soup but this was awful. It tasted like liquid ham. It made my husband puke when he walked by it. I feed the raccoons that live behind my house and they turned their nooses up at it. Usually Emeril's recipes are good but this one is anything but.

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  • on February 20, 2012

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    Wow, this was fabulous. Don't skip the bacon grease or cream, they give this simple recipe incredible flavor and texture. To avoid adding any unpleasant raw flour for thickening, simply begin with less stock, and add more only if necessary during simmering. I started with 2qts (as suggested by another reviewer and added a bit more during cooking. After using the immersion blender it was thick and perfect. I added a bit more carrot and celery, about a cup each total - just a personal preference.

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  • on January 16, 2012

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    My peas were not quite done after an hour, but I pureed anyway. I ended up mixing the heavy cream with some flour to thicken the soup up. We thought overall it was wonderful! Will definately make again.

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  • on January 09, 2012

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    Fabulous recipe! I have a family of picky eaters. Everyone loved this soup! If you prefer your pea soup on the thicker side, as we do, just thicken it up with flour and water. I did and it didn't alter the taste one bit. Also, making the soup a day in advance is good advice. I gives the soup time to form it's full flavor. Thanks Emeril!

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  • on January 04, 2012

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    Fanastic! I reduced the chicken stock to 2 Quarts, and thought the texture was perfect! The flavor was perfect (brilliant on the bacon grease!! My only criticism is that I'd make this as a starter course or a side dish. It wasn't as filling as I had predicted.

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  • on April 18, 2011

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    the only recipe I use for split pea soup. Family loves it!

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  • on January 28, 2011

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    The soup turned out thinner than expected vs. a regular split pea soup, (used the boat motor to thicken, as wellbut since I used a Honeybaked ham bone w/all the great meat attached, and added some heavy cream (per the receipeto the mix, the final product was wonderful! I think a little less broth would've have made a big difference in the consistency of this wonderful soup. Still trying to thichken the soup on the stovetop w/ little success. Next step might me a little roux.

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  • on July 02, 2010

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    ok folk just what is a serving size for soup, get frustrated when i hear 4 serving sizes but just what is a serving so i can scale up or down depending on the size pot and amount of ingredients to be used

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  • on March 23, 2010

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    I really liked this soup but I added a little chicken stock because it was a bit thick. I also used good ham and skipped the ham hock part completely! Really great soup!

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  • on January 24, 2010

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    This is the first time that I made split pea and ham. It was so easy. We had a dinner party and served this with the parmesan truffled potato chips and they are a match made in heaven. Oh so good! I used Ham Shank instead of hocks.

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