Recipe courtesy of Milton Polemides

Split Pea Soup

  • Level: Easy
  • Total: 2 hr
  • Prep: 10 min
  • Cook: 1 hr 50 min
  • Yield: 8 servings
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1/2 cup olive or vegetable oil

1 stalk celery, chopped

Pork bone

Piece country ham, desired size of choice

2 white onions, chopped

2 pounds dried split peas

1 gallon chicken stock

Salt and freshly ground white pepper



  1. Heat the oil in a large soup pot over medium heat. Add the celery, pork bone, ham and onions. Cook stirring for 5 to 10 minutes.
  2. Add the peas, stock, and salt and pepper, to taste. Cook over low heat until thickened and the peas are broken down, stirring constantly so the mixture doesn't burn.
  3. Strain into a large serving bowl, using a strainer with large holes, to force the pulp through the holes. Cook's Note: The ham can be chopped into small pieces and added to the soup before serving, if desired.
  4. Ladle the soup into serving bowls and top each serving with croutons.
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