Parker's Split Pea Soup

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I made this recipe following the recipe to a tee. It is perfect. It is balanced. The flavor is perfect. So many people suggested adding ham. Please don't ruin this lovely soup by doing this. Allow it to simmer a little longer and it will thicken. It is hearty and rich. It does not need meat. Make with Ina Garten's Parm Croutons and enjoy enjoy enjoy. I made this for my military meat and potatoes husband knowing full well he probably would not care for it. The bowl he ate was the size of a vegetable bowl and his first comment, "This is for tomorrow too right? There are leftovers?" It is wonderful just the way she created it.

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I made this soup on a cold and rainy day and it was delicious.

I didn't have any potatoes but did have some leftover white rice so I put it in a blender with a couple ladles of soup and pureed it. It thickened it nicely and left it tasting nice and light. I ended up putting about half the soup in the blender and it was nice and thick but not too thick. In my freezer, I had a leftover ham bone and some slices of ham that I diced and added in when the soup had about 10 minutes left to cook.

When making this soup, I put all the peas in at once, left out the salt and oregano and cooked it for 80 minutes. Perfect for a cold day and surprisingly inexpensive for such a hearty soup.

Barefoot Contessa recipes never disappoint!

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I happened to catch the show where she made this and immediately went out an bought split peas. Since then I've made it a number of times and it has become a family favorite. Today it is cool and rainy/sleety outside and I made it again. I use half broth and half water and at the end add about 3 oz of diced canandian bacon so I add l only 1/2 tsp salt. Again, it was wonderful.

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I thought it was just OK. It seemed too spicy for me and had a intrusive flavor that wasn't comforting to me. It was also too thick, In the future, I would have added some more chicken stock. Also, some protein would have been nice, some ham!

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My Lebanese mother-in-law had never even heard of split pea soup. She loved it! We added a pinch of Herbs de Provence and cubed black forest ham from the deli. Simple and healthy. BTW, we put all of the split peas in at the same time as some of the other reviewers suggested and it worked out perfectly.

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My daughter always told me I make the best split pea soup, but I use ham in my split pea soup, I made this recipe twice and it is absolutley delicious, it is the best recipe for split spea soup without using ham, very flavorful. I find the soup thickens after a day or two so I just added a little more chicken stock or water and it taste just a good as the first day.

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Followed the recipe with a few exceptions: I used a bit more stock (approx. 9 cups, added all the peas together (at the advice of many reviewers, and also added about 1 cup of diced ham. Topped the finished product with garlic croutons - delicious!! I just love Ina's recipes - and her "Barefoot Contessa" show!

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The best split pea soup I've ever had. The only change I made was to put in some lamb bones. It was nice to have that small amount of meat and the lamb was a mild flavor which complemented the other vegetables.

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A soup this good is a joy to the soul... especially on a cold day.

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I followed other reviewers' suggestions and added all of the split peas in the beginning with a ham bone. I cannot imagine a better-tasting split pea soup.