Herbed split pea soup from Bistro Cooking by Patricia Wells

  • bay leaves
  • whole cloves
  • smoked ham
  • marjoram
  • parsley
  • thyme
  • split green peas

Where’s the full recipe - why can I only see the ingredients?

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

  • jhallen on January 17, 2021

    This was simple and really good. Herbs add a lot of flavor, and can taste subtle clove flavor. Really good.

  • chawkins on February 24, 2015

    This is just as good as my normal split pea soup recipe from the Culinary Institute of America but much, much easier. No need to dice and sweat the vegetables, you just put everything in a pot and cook for couple of hours. I did use a stick blender to puree it for a little bit before serving.

  • Rinshin on December 07, 2014

    Fresh tasting split pea soup that showcases subtle herbs taste. I used ham bone from the mini carver ham from Snake River Farms and did not use the ham only. There was enough ham still attached to the bone. I also used homemade pork stock I had on hand and did not use the chicken stock. The best tasting split pea soup I've ever tasted.

  • DJM on February 13, 2014

    Simple additions of herbs elevate this recipe to better-than-most split pea soups. It's now the favorite recipe for split pea soup.

  • Laura on October 11, 2013

    Pg. 26. One of my most favorite recipes was one for split pea soup that I got from my Mom. Because it required a ham bone and I rarely cooked ham (except for holidays), it was a rare treat. This recipe solves the problem of the ham bone by using cubed cooked ham. It's really delicious and even better the second day. I let the soup cook down to the point where the peas lose all form and this creates a smooth soup without having to use a food mill. It also serves to concentrate the flavors more intensely. I try to make this several times every winter.

  • djoh437938 on April 16, 2010

    Love this soup, as good if not better than my own.

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