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Split Pea Soup Atu

SUBMITTED BY: William Anatooskin

"A great split pea soup to enjoy."

RECIPE RATING:

Read Reviews (46)

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PREP TIME	30 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups dried split peas
6 cups chicken broth
8 cups water
1/2 teaspoon hot pepper sauce
2 ham hocks
1 onion, chopped
2 potatoes, peeled and diced
2 bay leaves
4 teaspoons dried dill weed
1/2 teaspoon ground white pepper
2 tablespoons chicken bouillon powder
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
2 cups whole milk

DIRECTIONS

In a large stock pot, add split green peas, chicken broth, water, hot pepper sauce, ham hocks, chopped onion, diced potatoes, bay leaves, dried dill weed, white pepper, chicken soup base, soy sauce and red pepper flakes and bring to boil. Reduce heat and simmer, covered for about 1 hour, stirring occasionally.
Remove ham hocks and trim off fat. Remove ham from bone and cut into small pieces and return to pot. Simmer soup, covered for 30 minutes.
Remove 6 cups of soup and puree in a food processor or blender and return to pot. Stir in milk and bring back to a boil and then serve.

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REVIEWS

Reviewed on Nov. 5, 2004 by KIMBERLY KAY

Thanks to the reviewers, I started off by cutting the water in half. Was glad I did since we... MORE

Reviewed on Jan. 13, 2004 by LEGALPEACH

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

LEGALPEACH
Jan. 13, 2004

This is a fabulous recipe made even better by taking tips from a few of the reviewers who've already posted. Nice color, nice balance of flavors, very homey and comforting! I served this with some great crusty rolls and a nice green salad, and it was a HUGE hit even with my finicky teens. Here's what I did to "doctor" it up: First, I cut back by half on the water. Second, I added about a Tbsp or so each of fresh sage, thyme and parsley (toward the end of cooking) and maybe half that amount of dried marjoram (because I couldn't find any fresh). Third, instead of ham hocks which my family doesn't like (or need :-)), I bought some wonderful smoky ham at the deli counter, cubed it up and added about 1/2 lb of it right at the beginning of cooking, then used the remainder to garnish. I did add one chicken bouillon cube but used low sodium chicken broth and added no additional salt, and it came out nicely. Last, I added some nice-sized chunks of carrots and celery, and cut my potatoes into larger chunks too, to give the soup a more hearty flavor and appearance. One last tip -- This recipe makes a very large batch of soup, and I knew we would tire of it before it was eaten. So I froze half of it at the stage AFTER pureeing but BEFORE adding any milk. We'll enjoy it again one wintry evening!

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9 users found this review helpful

This is a fabulous recipe made even better by taking tips from a few of the reviewers who've... MORE

Reviewed on Oct. 18, 2003 by SWALSIP

Good recipe. Have made several versions with bacon, hamhocks, and ham bones. I prefer using... MORE

Reviewed on Oct. 17, 2003 by RivertownMom

I cut the water back by 2 cups and the soup still came out a little too thin for us but the... MORE

Reviewed on Oct. 18, 2003 by WILLIEWILLMAN

I made a few changes: used yellow split peas instead of green and added 3/4 cup more peas for... MORE

Reviewed on Feb. 25, 2003 by NUNPUNCH

This is by far the best pea soup I've ever had, though I made some changes. I used 1/2 lb... MORE

Reviewed on Dec. 23, 2005 by JAWANDMEE

This soup was great. I increased the split peas by 50%, added an extra potato to make it more... MORE

Reviewed on Jan. 13, 2004 by BAILEYRN

A word to the wise: ALWAYS READ REVIEW SUGGESTIONS before preparing a recipe. I made this... MORE

Reviewed on Oct. 18, 2003 by cookin'mama

As much as I love split pea soup, I hardly ever make it because the recipe I have, although... MORE

Reviewed on May 29, 2003 by DCHILDS

this recipe is wonderful. i have made it several times since i found it and my whole family... MORE

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