Creamy Split Pea Soup
A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.—Sherry Smith, Salem, Missouri
Ingredients
- 1/2 pound sliced bacon, diced
- 1 large onion, chopped
- 2 ribs celery, sliced
- 1 pound dried green split peas
- 2 quarts water
- 2 medium potatoes, peeled and diced
- 2 cups diced fully cooked ham
- 2 teaspoons salt
- 1 bay leaf
- 1/4 teaspoon pepper
- 1 cup heavy whipping cream
Reviews
We love this recipe but a must have is a meaty ham bone to simmer in the soup. It adds a ton of flavor.
Good overall recipe. I added a vegetable bouillon to the recipe because I did not think it had enough flavor. The end result was a really flavorable soup
Very nice: used ham only
This recipe is elegant when pureed, and so tasty. But I admit that sometimes I fix it rustic-style, that is, I don't puree it or add the cream. My husband prefers the unpureed version, so this is really two recipes in one!
No comment left