There’s something timeless and soothing about a pot of split pea soup gently simmering away — especially when it begins with a deep, flavorful homemade stock. This version is rich, velvety, and wonderfully rustic thanks to tender vegetables, smoky ham hocks, and just enough texture to keep every spoonful interesting. A splash of dry sherry at the end lifts the whole pot. Pair it with warm cornbread and a glass of syrah or Grüner Veltliner and you’ve got a winter meal worth lingering over.
INGREDIENTS:
2 cups onions, chopped
1 cup carrots, chopped
4 garlic cloves, minced
2 cups chopped celery with leaves
2 tablespoons butter or olive oil
1 ½ cups green split peas
3-4 ham hocks or a ham bone with meat
12 peppercorns
3 parsley sprigs
1 bay leaf
2 tablespoons fines herbes
6 cups rich homemade chicken stock
1 large can of evaporated milk
Salt and freshly ground pepper
1/2 cup dry sherry (or to taste)
Fresh thyme or minced chives, for serving
Sour cream, optional
Croutons, optional
METHOD:
In a large stockpot, heat the butter or olive oil over medium-high heat. Add the onions, carrots, garlic, and celery. Cook until the onions are translucent and fragrant. Stir in the split peas, ham hocks (or ham bone), peppercorns, parsley, bay leaf, fines herbes, and chicken stock. Bring the pot to a boil, then cover, reduce heat, and simmer gently for 2 1/2 to 3 hours, stirring occasionally. Remove the ham hocks or ham bone and set aside to cool.
Let the soup cool slightly. Working in small batches, blend the soup until mostly smooth — keep some texture for body. (A food mill also works beautifully.)
Return the puréed soup to the pot and stir in the evaporated milk. Add extra stock if you prefer a thinner consistency. Season to taste with salt and pepper. Just before serving, stir in the dry sherry.
Ladle the hot soup into bowls and top with a dollop of sour cream and a sprinkle of fresh thyme or chives. Add croutons if you like extra crunch.
SERVING SUGGESTIONS:
- Serve with warm cornbread, savory scones, or a seeded baguette.
- Pair with a crisp winter salad: shaved fennel, citrus, and greens.
- Fold in cooked potatoes, carrots, and diced ham for an even heartier meal.
- Delicious next to a small cheese plate with sharp cheddar or aged gouda.
