Split pea soup for a winter's day from Food52

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Notes about this recipe

  • bethihearyoucalling on January 31, 2018

    Used two quarts chicken stock, 1 quart water; two ham hocks; smoked paprika at end; for bouquet garni used sage, thyme and black peppercorns. Really good!

  • adrienneyoung on November 26, 2012

    This recipe doesn't cut corners, and the end product shows it. It's a good soup. From having slap-dashed in a few places the recipe did NOT, I note that fussing over quality of stock and other ingredients (as the recipe author does) counts. So does simmering slowly. Also, as with other soups, it is markedly better the second or third day. That said, I want to try Ad Hoc's split pea soup to see if even more attention to detail yields a very different thing again...

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