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).
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.

Originally published as Creamy Split Pea Soup in Country Extra March 2004

Reviews

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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!