Classic split green pea soup with smoked ham from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 126) by Joanne Chang

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Vegetable stock recipe on p. 279.

  • Rinshin on November 06, 2022

    For us the split pea soups have always been just ok soup. I’ve made at least 10-15 different versions in the past and never found one that I’ve looked forward to having next day. This one certainly shines. Excellent balance of flavors. The addition of two types of mustard and lemon juice at the end changed the profile from stodgy to light. Like many soups I did adjust the timing which means more time with soups. Did not need to add extra salt and amount of stock and water produced just the right consistency for us. I did not have to add any more water.

  • anya_sf on March 10, 2020

    I had a generous amount ham chunks, but no ham hock, so I skipped the initial 1.5 hr simmering time and added the peas and potato together with the stock (I used chicken) and ham, which simmered for 1.5 hrs total. I used 2 carrots because I like more; use as many as you like. I made the soup a day ahead and reheated it, adding a cup of extra water. Since I'd used canned broth, I didn't need all the salt at the end. Also, I didn't bother pureeing any of the soup. The soup was hearty and tasty - a classic.

  • imaluckyducky on February 25, 2019

    Fantastic flavor! The mustard and lemon juice stirred in at the end adds a nice acidity and pop, and helps balance the salty smoky goodness from the smoked ham hocks. Had to add more water after I blended half soup, and the potatoes add substantial body and a delightful mouthfeel.

  • Zosia on May 15, 2017

    I used the bone from a baked ham so the flavour wasn't as intense as it should have been but the long cook time in stock ensured that this was still a really tasty soup. I particularly liked the addition of mustard and lemon juice at the end.

  • TrishaCP on April 25, 2017

    I agree that this is a very flavorful and satisfying soup. Really good depth of flavor and I liked the addition of mustard very much.

  • Frogcake on April 04, 2016

    A very good recipe. I've made this twice -once as written and a second time substituting white beans (pre-soaked) for the split peas. As someone else commented it is very nice with thick chunks of ham. I serve this as a main with freshly baked sour dough bread.

  • Melanie on September 05, 2015

    I loved this soup. Great flavour and great texture - thick with pieces of ham.

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