Reviewed: Dec. 11, 2008

Like everyone else, I cut the water in half and still found the soup to be far too watery and had to cook until the soup had reduced. However, the flavors were excellent and I will make this again but this time without any water at all. I wonder if there is a typo with the quantities. It calls for 2 cups of split peas which seems far too little with 16 cups of liquid. I noticed my standard bag of split peas was 2 pounds, not 2 cups, and this would have made the ratio about right since even the cooking directions on the bag say to add 6-8 cups water for each POUND. Anyway, next time I'll either make 2 pounds worth or cut the total liquids (broth, water & milk) in half while keeping the other ingredients the same.

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WVWOLF

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Reviewed: Sep. 9, 2008

I followed the recommendations that others have left (i.e. I used half the water and added celery, carrots, and a bunch of fresh herbs - rosemary, thyme, oregano, and sage all tied together). I didn't have the hot chili oil or the dill so ommitted those ingredients too. This soup was delicious. I never write reviews, but this soup inspired me.

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Annabelle

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Reviewed: Apr. 21, 2008

Overall, this had a nice flavor, but I have to say I was a bit disappointed. It didn't thicken nearly as much as I thought it would. Use much water. It was also a bit too dilly for me, and I love dill. I'd cut the dill by half, but I don't think we'll make this again.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Apr. 13, 2007

This was very good! It is a wonderful recipe, but I think it's one of those that will be tweeked for one's own taste. I used all the chicken broth called for in the recipe, but only a cup or two of water. I added a half cup of cream in place of the milk. I increased the hot sauce and red pepper flakes by two or three times and I used my hand held blender to puree the peas along the bottom of the pan for a minute or two. Although I used the bone from my Easter ham, I think I will add a little liquid smoke next time. Thankyou! thankyou! for the great recipe!

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Feb. 21, 2007

Dill isn't something I would have thought of but it really adds a wonderful flavour to this soup.

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KJMM

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Reviewed: Jul. 13, 2006

Family favorite! I leave it chunky, omitting the blender. My little ones love it too! :)

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luv4fun

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Jun. 6, 2006

exceptionally tasty soup, highly recommend

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BLOSSUM79

Cooking Level: Expert

Home Town: Glasgow, Lanarkshire, Scotland, U.K.

Living In: Perth, Western Australia, Australia

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Reviewed: Feb. 26, 2006

Yum! I didn't add all of the water and added 1 cup of orzo the last 15 minutes instead of potatoe. But otherwise a very tasty and filling soup.

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MOLYNEAUX

Cooking Level: Expert

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Reviewed: Jan. 11, 2006

If I rated this soup on flavor alone it would get 5 stars +, but...I cut the water by half and it was too thin. Though I was dismayed with the watery consistency, I was delighted with the overall blending of the ingredients flavors. I used a meaty ham bone from New Years dinner, added celery and carrots. For hot sauce I used Cholula because the heat doesn't dominate the wonderful flavor of this hot sauce. I simmered the soup for a couple hours then put it in fridge overnight. Next day I cooked it down until right consistency for us. I didn't puree part of the soup which is probably a step that does help to thicken it. We enjoy the less smooth texture of split pea soup but I may try the puree thing next time. This soup is so good that there will be next times. It's well worth the little effort to correct the consistency to our likings.

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JUNEAD

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Reviewed: Dec. 23, 2005

This soup was great. I increased the split peas by 50%, added an extra potato to make it more hearty and omitted the milk to save on calories. Everyone in my family liked it which doesn't happen as often as I'd like!

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JAWANDMEE

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Reviewed: Dec. 8, 2005

My husband and I love this soup! I make it in huge batches to take to work and everyone who's tried it loved it.

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carebearcurtis

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Reviewed: Apr. 11, 2005

This was so yummy, it had way to much dill for my families liking but easily adapted. I added carrots which was great. This was a scrupcious alternative to the ham soup I usually make with the left over eater ham.

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SEQUOIAMOM

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Reviewed: Jan. 21, 2005

We really liked it. We love pea soup anyway. I didn't add all the water and added none of the milk. We wanted a thick soup. I also went without the potatoes to save on carbs. Very good none the less. No one would have guessed that it had the soy sauce and the pepper flakes. Will make again.

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CDPEFFER

Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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Reviewed: Jan. 6, 2005

This was much better than I had expected. The kick made all the difference. I did cut the recipe in half and then halved the milk again. I made it in the pressure cooker, so I had no need to puree the soup. I used a meaty ham bone instead of the ham hocks and ground black pepper instead of the white. Can't wait to see how this soup freezes. TFS.

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SAMLG

Cooking Level: Expert

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Reviewed: Jan. 4, 2005

Loved it!

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JMOR777

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Reviewed: Dec. 29, 2004

Very good. The soy sauce kinda threw us off when we were cooking, but it was a great addition. We used french lentils instead of split peas. And added celery and carrots. No need to blend if you like a chunkier soup/stew. It was delicious on a cold winter day.

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CHATNOIR

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Reviewed: Dec. 29, 2004

I did not change a thing, but now I am going to use my Xmas Ham bone and see what happens. But those who go "yuck" at pea soup...loved this.

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PAWNA1

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Auburn, Washington, USA

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Reviewed: Nov. 20, 2004

Really good. I deleted the whole milk to save calories. There was enough liquid without it. I added a slice of ham which made it really meaty though the meat from the ham hocks tasted better. Freezes well.

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irener52

Living In: Wheaton, Illinois, USA

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Reviewed: Nov. 14, 2004

Very very good! I cut the recipe in half (8 servings) and used a disappointingly meatless hamhock - next time I'll try a thick slab of smoked pork. I did add celery and carrots and let the soup simmer for two hours or so; there was no need to puree as all the vegetables cooked down nicely. The addition of the hot pepper sauce, crushed red peppers, and dill weed gave the soup a really nicely different taste from the run-of-the-mill split pea soup. I'll be making this again.

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plainoctoberjane

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

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Reviewed: Oct. 11, 2004

My husband Loved this soup! I'm giving it 4 stars, because if you like food with a 'bite' to it, you'll probabley like this soup. It was a bit 'hot' for my taste (with crushed peppers & hot sauce). I liked the addition of potatoes. The only change I made in the recipe is that I only used 1/2 the water and 1/2 the milk--which made the consistency perfect for our tastes.

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