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Split Pea Soup

December 4, 2010
A simple light soup to start a dinner with many courses, yet easy enough to make for a quick supper.  If I make split pea soup as my main course I do prefer the hearty Split Pea with Ham, but not when I plan to have four or more courses.
Split Pea Soup
  • 1 T. Olive Oil
  • 1 C. Chopped Onions
  • Salt
  • Freshly Ground Pepper
  • Pinch of Crushed Red Pepper Flakes
  • 1 T. Garlic (chopped)
  • 1 Bay Leaf
  • 1/2 lb. Dried Green Split Peas (rinsed and checked over; prepared per pkg. instructions)
  • 4 C. Chicken Stock
  • 1 C. Milk
  • 1 C. Garlic Croutons
  • Hot Sauce (optional)


  1.  Saute the onions in the oil in a large pot over medium heat; season with salt, pepper, red pepper for about 2 minutes
  2. Add the garlic, bay leaf and split peas and cook for about 1 minute
  3. Add the broth and bring to a boil; reduce heat to medium and simmer for about 45 minutes (until the peas are tender)
  4. Remove from heat and cool slightly; remove bay leaf
  5. Add the milk and with an immersion blender process until smooth
  6. Serve in warmed soup bowls
  7. Garnish with garlic croutons 
  8. Have hot sauce at table for optional garnish

(Serves 4-6)

Adapted from “Everyday is a Party” by Emeril Lagasse with Marcelle Bienvenu and Felicia Willett

2 Comments leave one →
  1. December 4, 2010 22:02

    I love split pea soup. It is so amazing. I love it!

    • December 5, 2010 20:57

      I love split pea soup too. On my site there is also split pea with ham and carrots and also pea with mint, all are great. Enjoy and thanks for the comment.

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