Like the proverbial groundhog, who failing to see his shadow, retreats into the comfort of his burrow, in the chilly, foggy dampness of what is Sacramento winter, I stick my head out the door, only to make a quick retreat back into the house, wanting nothing more than to make a big pot of this hearty soup. Made with dried “split” peas, and cooked up with flavorful, smoky ham hocks, split pea soup is warm, satisfying, and great for leftovers. This split pea soup recipe is adapted from one written by Julia Child years ago for a Parade Magazine article.
Video: How to Make Split Pea Soup
What Are Split Peas?
Split peas are different from the fresh peas we use to make side dishes or mix into shepherd’s pie. They’re a specific kind of field pea that is intended to be dried for long storage. After removing the outer hull, the peas are split in half along a natural seam, hence “split peas.” Split peas are either green or yellow; for this soup we’re using green split peas. (Here’s a version with yellow split peas.) You can store split peas for up to a year. Because they are small and already split in half, they don’t require pre-soaking and will cook faster than other kinds of dried legumes.
Tip: don’t store your dried split peas too long. Old peas take much longer to cook. In fact, if your split peas remain hard even after a long cooking time, the likely cause is that your peas were old. Even if you recently bought them, it’s hard to know how long they were sitting on the shelf at the store. Best advice? Use the peas by their “best buy” time printed on the package.
Ways to Top Your Soup
I like to top this soup with a handful of homemade croutons and some chopped parsley or chives. It’s easy to make your own croutons (here’s how). You can also toast a piece of bread until quite dry and then tear it into pieces with your hands. More topping ideas? Remove the meat from the ham hocks and stir it into your soup, or add some smoky bacon or diced chicken. You could also add a handful of chopped baby spinach or another green, or top your bowl with a swirl of thinned yogurt or sour cream.
How to Store and Freeze This Soup
Split pea soup can be kept refrigerated for about a week, or frozen for up to three months. To freeze, cool the soup completely, then transfer to freezer containers or bags. Thaw overnight in the refrigerator, or gently warm the frozen soup in a saucepan over low heat on the stove top.
Looking for More Easy Soup Recipes?
One Pot Chicken and Rice Soup Simple Cauliflower Soup Rotisserie Chicken Noodle Soup Fish Stew with Ginger and Tomatoes Smoky Vegan Lentil Stew
Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Partially cover and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan. If you want an exceptionally smooth soup, pass the purée through a sieve.
