Allrecipes home
bookmark
 

Creamy Split Pea Soup

SUBMITTED BY: Sherry Smith

"A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge."
PREP TIME  10 Min
COOK TIME  1 Hr
READY IN  1 Hr 10 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 pound sliced bacon, diced
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 1 pound dried green split peas
  • 2 quarts water
  • 2 medium potatoes, peeled and diced
  • 2 cups diced fully cooked ham
  • 2 teaspoons salt
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream

DIRECTIONS

  1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
  2. Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.
ADVERTISEMENT
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2006 by HIJIMMY
Delicious. We especially like the flavour of whipping cream over that of milk. Mashed the peas/potatoes in the pot, but the peas which didn't mash were 'gritty,' so next time I'll use the blender as instructed. Added diced ham and carrots when I added the cream. Thanks for sharing!

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2007 by COOKINGinNJ
I have searched for a Split Pea Soup recipe that is reminiscent of that served at the Eagle Diner in Bristol, PA. I think this is it! My family really enjoyed the creaminess of this soup. I served it with croutons, as they do at the Eagle Diner. Thank you for sharing this recipe.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2007 by Trojan Polo
Perfect. Wouldn't change a thing, other than I added a cup of diced, steamed carrots with the cream.

2 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?