Creamy Split Pea Soup Recipe

4 5 6
Creamy Split Pea Soup Recipe
Creamy Split Pea Soup Recipe photo by Sponsor
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Creamy Split Pea Soup Recipe

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4 5 6
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour

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. Yield: 12 servings (3 quarts).
Originally published as Creamy Split Pea Soup in Country Extra March 2004, p51

Nutritional Facts

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

  • 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
  1. 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.
  2. 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. Yield: 12 servings (3 quarts).
Originally published as Creamy Split Pea Soup in Country Extra March 2004, p51

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Reviews forCreamy Split Pea Soup

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theresaj1 User ID: 1182595 131611
Reviewed 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."

MY REVIEW
hector3918 User ID: 6332820 131610
Reviewed 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"

MY REVIEW
venky User ID: 6759401 91371
Reviewed Aug. 30, 2012

"Yes"

MY REVIEW
lsanders31 User ID: 4454276 77669
Reviewed Jan. 6, 2010

"Very nice: used ham only"

MY REVIEW
Isolda User ID: 2915263 205877
Reviewed 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!"

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