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Cold Snap Split Pea Soup

Not sure why this recipe isn't on the blog yet. I fell in love with Laura Calder and all her French recipes on "French Food at Home." An airier Julia Child, she made French food seem like an earnest afterthought. I adore her and follow her still.

While this recipe is based on Laura Calder's EASY PEASY one, I made it one year with leftover Honey Baked Ham from Christmas and realized brown sugar is a must. I also added the vinegar for acid.

Whenever the temperature begins to drop (It's 23 degrees in Nashville today!), I crave Aunt Peggy's version. I usually make extra and give it to Lowell; this year it was part of his Christmas present.

2 cups split peas (soaked in cold water for 1 hour and 30 minutes then drained)

5 cups chicken stock*

5 cups of water

2 large onions, diced

1/2 pound ham hocks (I've used the leftover honey baked ham bone too.)

2 bay leaves

1 tsp salt

1/2 tsp pepper

1 T of brown sugar

6 medium carrots in small dice

1 tsp apple cider vinegar

~ Put split peas, chicken stock, water, onions, ham hocks, bay leaves, salt, pepper, and brown sugar in pot and bring to a boil.

~ Simmer for an hour and a half, occasionally skimming any foam off the top and stirring.

~ Remove ham bones and chop all meat rendered. (Give cooled bones to the dogs.)

~ Add carrots and return ham to soup and cook for 15 minutes till carrots are tender.

~ Add apple cider vinegar.

* - I have made this with just water when I didn't have chicken stock. You're basically making ham stock for that hour and a half of simmering. So there's that.


Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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