Ham and Split Pea Soup (Emeril Lagasse)

The aroma of split pea soup always transports me back to my grandmother’s kitchen. I can almost see her now, standing over a steaming pot, stirring with a wooden spoon, the scent of savory ham and earthy peas filling the air. It wasn’t just a meal; it was a warm hug on a cold day, a symbol of comfort and love passed down through generations. This recipe, inspired by Emeril Lagasse, captures that same nostalgic feeling, elevating it with a touch of gourmet flair.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours 5 minutes
• Servings: 8
• Yield: Approximately 10 cups
• Dietary Type: Gluten-Free (without Parmesan Truffled Potato Chips)

Ingredients

• 1 lb dried split peas
• 1 ham hock
• 3 tablespoons unsalted butter
• 1 cup yellow onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup carrot, finely chopped
• 2 teaspoons garlic, minced
• 1 lb ham, chopped
• 1 teaspoon salt
• 3/4 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 8 cups water
• 1 bay leaf
• 2 teaspoons fresh thyme

For the Parmesan Truffled Potato Chips (Optional):

• 2 lbs Red Bliss potatoes (scrubbed well and patted dry, skins left on)
• 4 cups vegetable oil (for frying)
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon truffle oil
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

Equipment Needed

• Large pot or bowl
• Large pot or Dutch oven
• Heavy pot (for frying, optional)
• Long handled spoon
• Paper towels
• Large bowl (for tossing chips, optional)

Instructions

1. Soak the split peas: Place the dried split peas in a large pot or bowl. Cover them with water by about 2 inches. Let them soak for at least 8 hours, or preferably overnight. This step helps the peas cook more evenly and reduces cooking time. After soaking, drain the split peas thoroughly and set aside.

2. Simmer the ham hock: Score the ham hock in a few places to help release its smoky flavor. Place it in a pot, cover with water, and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 1 hour. This will tenderize the ham hock and infuse the water with rich flavor. After simmering, drain the ham hock and set aside to cool slightly.

3. Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the finely chopped yellow onion and cook, stirring frequently, for about 2 minutes, until softened but not browned. Add the chopped celery and carrot and continue to cook, stirring, until they are just soft, about 3 minutes more. Stir in the minced garlic and cook, stirring constantly, for 30 seconds, until fragrant but not burned.

4. Combine and simmer: Add the cooked ham hock (if cool enough to handle, shred the meat and return it to the pot, discarding the bone) and the chopped ham to the pot with the sautéed vegetables. Cook, stirring occasionally, until the ham begins to brown slightly, about 5 minutes. Add the drained split peas, salt, black pepper, and crushed red pepper flakes to the pot. Cook, stirring, for 2 minutes to toast the spices and coat the peas with the flavorful butter and ham drippings.

5. Simmer until tender: Pour in the 8 cups of water. Add the bay leaf and fresh thyme. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook, stirring occasionally, until the split peas are tender and have broken down, about 1 hour. Check the soup periodically and add more water as needed if it becomes too thick or dry. You want a creamy, but not pasty, consistency.

6. Adjust seasoning and serve: Remove the bay leaf from the soup and discard it. Taste the soup and adjust the seasoning as needed with more salt and pepper. Serve immediately, optionally garnished with Parmesan Truffled Potato Chips.

7. Make the optional Parmesan Truffled Potato Chips: Heat the vegetable oil in a large, heavy pot to between 340 and 350 degrees Fahrenheit, using a thermometer to monitor the temperature. Pat the potatoes completely dry with paper towels – this is crucial for crispy chips. Add the potatoes to the hot oil in batches, being careful not to overcrowd the pot. Cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes per batch. Drain the cooked potato chips on paper towels and then transfer them to a large bowl. Toss with the Parmesan cheese, truffle oil, salt, and pepper. Serve immediately.

Expert Tips & Tricks

• Ham Hock Flavor Boost: If you have the time, simmer the ham hock in chicken broth instead of water for an even richer flavor.
• Smoked Paprika Substitute: If you like a smoky flavor, add a teaspoon of smoked paprika along with the salt and pepper.
• Creamier Texture: For an extra-smooth soup, use an immersion blender to partially blend the soup after it has finished cooking. Be careful not to over-blend, as you want to retain some texture.
• Make-Ahead Magic: The soup can be made a day or two in advance. The flavors will meld together even more beautifully. Reheat gently on the stovetop before serving.
• Thickening Too Much: If the soup becomes too thick while cooking, add more water or chicken broth until it reaches your desired consistency.

Serving & Storage Suggestions

Serve the Ham and Split Pea Soup hot, garnished with a dollop of sour cream or a sprinkle of fresh parsley, if desired. The optional Parmesan Truffled Potato Chips add a delightful textural contrast and a touch of indulgence.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Thaw frozen soup in the refrigerator overnight before reheating. Reheat the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little water or broth to thin it out, as it tends to thicken upon refrigeration or freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	35mg	12%
Sodium	850mg	35%
Total Carbohydrate	35g	12%
Dietary Fiber	10g	40%
Sugars	5g	–
Protein	25g	50%
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan: Omit the ham hock and ham. Use vegetable broth instead of water. Add smoked paprika for a smoky flavor. For vegan Parmesan Truffled Potato Chips, use nutritional yeast instead of Parmesan cheese and ensure the truffle oil is vegan-friendly.
• Spicy Kick: Add more crushed red pepper flakes or a pinch of cayenne pepper for extra heat.
• Herby Delight: Experiment with different herbs, such as rosemary, sage, or oregano, in addition to or in place of the thyme.
• Root Vegetable Boost: Add other root vegetables like parsnips or turnips for added sweetness and depth of flavor.
• Lentil Swap: Use green or brown lentils instead of split peas for a different flavor and texture. Cooking time may need to be adjusted.
• Ham Substitute: Use leftover cooked turkey, sausage, or bacon instead of ham.

FAQs (Frequently Asked Questions)

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: Do I have to soak the split peas?
A: Soaking the split peas helps them cook more evenly and reduces cooking time, but it’s not strictly necessary. If you skip the soaking, increase the cooking time by about 30-60 minutes.

Q: Can I use a different type of ham?
A: Absolutely! Feel free to use your favorite type of ham, such as smoked ham, honey ham, or even leftover holiday ham.

Q: How do I prevent the soup from sticking to the bottom of the pot?
A: Stir the soup frequently, especially during the last 30 minutes of cooking, to prevent it from sticking to the bottom of the pot.

Q: Can I freeze this soup?
A: Yes, split pea soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Ham and Split Pea Soup recipe, inspired by Emeril Lagasse, is a true testament to the power of simple ingredients and classic cooking techniques. The comforting flavors, hearty texture, and optional gourmet touch of the Parmesan Truffled Potato Chips make it a satisfying and memorable meal. I encourage you to give it a try and experience the warmth and nostalgia it evokes. Don’t hesitate to experiment with variations and substitutions to make it your own. And please, share your feedback – I’d love to hear about your culinary adventures! Pair this soup with a crusty bread for dipping or a light green salad for a complete and balanced meal. Bam!