Julia Child’s Split Pea Soup Recipe
Julia Child’s Split Pea Soup so delicious. Simple with great flavor and texture. This soup is pretty legit when it comes to a homemade soup. It’s a thicker and creamer soup stock than most. And it goes really well for after a Christmas Ham and the left over ham bone. Which is great for frugal times and keeps spending on food lower, win-win. Or when living within a tight budget. It’s almost like a 2-fer. Plus it can become part of a family winter tradition for Christmas Break. With the colder months (in most parts of the world) it’s very filling and warms up the tummy while the seasons are changing.
It’s easy & simple.
It does take time to make the ham stock. Give yourself a 5 hour window for the entire soup to be made. About 30 minutes or less of prep in the morning for the stock. If you have a left over ham bone this one is great to wake up the next morning, chop up some vegetables, add the spices, put the bone in and let it simmer through out the day.
Making soups or a slow cooking meal like this on Sundays that way it can be ready after church. It’s nice to come home and relax knowing I can nap or chill before Monday and the week starts up again. Try it, though, and you’ll see that it’s worth the extra time!
Great to make like a hand made slow cook or crock-pot recipe.
These split peas lentils do not need to be soaked prior to cooking, but they should be rinsed and sorted to remove any stones that might have gotten mixed into the bag. Simmered with plenty of stock in a soup, they’ll cook down and thicken into a textured puree (without having to break out the immersion blender).
Split peas also have great nutritional benefits. They’re low in fat, packed with fiber and protein, and are a good source of several vitamins and minerals, including Vitamins A, B, and magnesium.
Julia Child’s Split Pea Soup with Ham
Soup Base Ingredients : Meaty Ham Bone and scraps from a ham, or 1 or more ham hocks, sometimes the extra scraps from the ham are a nice touch.
*If you don’t have a left over ham bone. You can always substitute with soup stock and add bacon. Highly reccomend a bone in stock for that flavor.
That’s what makes Pho Soup Base Stock sooooo delicious, the bone broth. Split Pea Soup can have those wonderful health benefits too. And bone broth is full of minerals which really helps with your imunne system, especially during the winter months or a high flu or cold season. The Wellness Mama Blog has this wonderful article about the Benefits of Bone Broth. I’m huge into podcasts and love listening to a variety of topics, on The Tim Ferris Show Podcast, Tim referes to the benefits of bone broth and here is a link to his suggestion and it has great information about Kettle & Fire his reccomended Bone Broth for purchase if you haven’t recent cooked a ham and are looking for bone broth for a soup base.
Soup Base Spice & Vegetable Ingredients:
3 quarts water(or chicken stock)
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery, chopped and celery leaves
An herb bouquet: 3 bay leaves, 1 teaspoon thyme, 5 cloves tied in cheesecloth
Soup Base Directions:
1. Put all of the stock ingredients in a large pot and simmer, with the lid askew, for 4 hours.
2. Strain the broth and discard the vegetables and ham scraps (They have given their life for the broth. Their vege life. It’s okay to throw them away, it’s defintely not wasteful and it will clean up the soup. If you like you can try keepig it in to add more chunks texture. )
At this point you can make the soup, or you can refrigerate or freeze the stock to use later. I sometimes will use the same soup stock for pho or again for another split pea soup night.
For the soup
Use the rest of the chopped veggies from the prepping the soup stock to simmer into another bowl (usually the cooking pot where you will serve the soup from).
Split Pea Soup
Split Pea Soup Ingredients:
3 tablespoons butter
2/3 cup diced celery
1 cup diced carrots
3 tablespoons flour
2 quarts ham stock
1 ½ cups split peas
Salt and freshly ground pepper
Garnish: ½ cup diced ham sautéed in butter(or 1½ cups croutons)
1. Melt the butter in a large pot over medium heat. Add the celery, onions, and carrots and cook for about 5 minutes, stirring occasionally.
2. Add the flour, and cook, stirring, for 3 minutes.
3. Add the stock and split peas. Simmer, with the lid askew, for 45 minutes. Season to taste with salt and pepper.
4. Use an immersion blender like a viatmix or blendtech, we love our bendtech, in the pot to blend the soup. (I like to blend it so it has a little bit of chuncks and thickness to it.)
5. Serve with the sautéed ham, bacon bits for garnish and pinch of ground pepper.
Printable Recipe Below