Creamy Split Pea Soup

Name: Creamy Split Pea Soup
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 12 servings (3 quarts).
Cuisine: Comfort Food Recipes, Comfort Food Soup Recipes
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

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

Directions

In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

Nutrition Facts

1 each: 336 calories, 16g fat (8g saturated fat), 48mg cholesterol, 832mg sodium, 32g carbohydrate (5g sugars, 11g fiber), 17g protein.

Reviews

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Average Rating:

theresaj1

Dec 13, 2012

We love this recipe but a must have is a meaty ham bone to simmer in the soup. It adds a ton of flavor.
hector3918

Nov 9, 2012

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
lsanders31

Jan 6, 2010

Very nice: used ham only
Isolda

Dec 14, 2009

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!