Thats Nerdalicious Recipe

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Split Pea Soup a La Julia Child: A Culinary Masterpiece

The first time I tasted truly exceptional split pea soup, it wasn’t at a Michelin-starred restaurant or a quaint European bistro. It was in my grandmother’s humble kitchen, the air thick with the aroma of simmering ham and herbs. She’d learned the recipe from an old, dog-eared copy of “The Way to Cook,” her culinary bible. That first spoonful, so rich and comforting, transported me to a world of warmth and simple pleasures, forever etching split pea soup as a cherished culinary memory.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 4 hours 45 minutes
Total Time: 5 hours 5 minutes
Servings: 6
Yield: About 8 cups
Dietary Type: Varies (Can be Dairy-Free, check Ham Hocks to be Gluten-Free)

Ingredients

The Ham Stock

2 well-washed and scrubbed split ham hocks
3 quarts water
1 cup chopped carrot (coarse is fine)
1 cup chopped onion
1 stalk celery, chopped
3 bay leaves
1 teaspoon thyme
5 whole cloves or 5 allspice berries

The Soup

3 tablespoons butter
2/3 cup diced celery
2/3 cup diced onion
1/2 cup diced carrot
3 tablespoons flour
2 quarts ham stock, heated
1 1/2 cups split peas or 1 1/2 cups yellow split peas
Salt and pepper to taste

Equipment Needed

Large kettle or stockpot
Cheesecloth (for herb bouquet)
Saucepan
Immersion blender or regular blender (optional, for pureeing)

Instructions

Prepare the Ham Stock: Begin by placing the ham hocks in a large kettle or stockpot. Add enough water to cover the hocks by approximately 2 inches.
Create the Herb Bouquet: Fashion an herb bouquet. In a piece of washed cheesecloth, bundle the bay leaves, thyme, and cloves (or allspice berries). Tie the cheesecloth securely to form a small sachet.
Combine Ingredients for Stock: Add the herb bouquet to the pot with the ham hocks. Introduce the carrots, onions, and celery to the party.
Simmer the Stock: Bring the mixture to a gentle simmer over medium-low heat. Partially cover the kettle and allow it to simmer for 3 to 4 hours. If using a crockpot, simmer on low for 8 hours. The longer the simmer, the richer the flavor.
Skim and Strain: Throughout the simmering process, periodically skim off any foam or impurities that rise to the surface. Once the stock is ready, carefully strain it through a fine-mesh sieve to remove the solids.
Degrease the Stock: The easiest way to remove excess fat is to allow the strained stock to cool completely, then chill it in the refrigerator. The fat will solidify on the surface, making it easy to skim off. If you are planning to make the soup later, this is a great stage to freeze the stock.
Prepare the Soup Base: In a saucepan, melt the butter over medium heat.
Sauté the Vegetables: Add the diced celery, onion, and carrot to the melted butter. Sauté, stirring frequently, for about 5 minutes, until the vegetables soften and become fragrant.
Create a Roux: Sprinkle the flour over the sautéed vegetables. Blend the flour into the vegetables and cook, stirring constantly, for 3 minutes. This creates a roux, which will help thicken the soup.
Combine Stock and Peas: Remove the saucepan from the heat and allow it to cool slightly for a moment. This will help prevent the flour from clumping. Gradually blend in the heated ham stock, whisking constantly to ensure a smooth consistency. Add the split peas (or yellow split peas) to the mixture.
Simmer the Soup: Bring the soup to a gentle simmer, stirring occasionally.
Cook Until Tender: Cover the saucepan and cook for approximately 45 minutes, or until the split peas are tender and have begun to break down.
Season to Taste: After about 1/2 hour of simmering, taste the soup and season with salt and pepper to your liking. Remember that the ham stock can be quite salty, so add salt judiciously.
Puree (Optional): Once the soup is cooked, you can leave it as is for a chunkier texture, or you can mash it partially with a potato masher. For a smoother consistency, use an immersion blender directly in the pot or carefully transfer the soup to a regular blender and puree until smooth. Be cautious when blending hot liquids, and always vent the blender lid to prevent pressure buildup.
Garnish and Serve: Ladle the soup into bowls. Garnish with homemade croutons or sautéed ham bits, if desired.

Expert Tips & Tricks

Don’t skip the ham stock. While you could use store-bought broth, the homemade stock is what truly elevates this soup. The depth of flavor from the ham hocks is unmatched.
For a richer flavor, consider adding a Parmesan rind to the stock while it simmers. Remember to remove it before blending the soup.
If you are short on time, you can speed up the cooking process by soaking the split peas in water for a few hours before adding them to the soup. This will help them cook faster.
To prevent the soup from scorching, stir it frequently, especially during the last 15 minutes of cooking.
For a vegetarian version, omit the ham hocks and use vegetable broth instead. Consider adding smoked paprika to mimic the smoky flavor of the ham.

Serving & Storage Suggestions

Serve this classic split pea soup hot, garnished as desired. It pairs beautifully with crusty bread for dipping. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to reach the desired consistency.

Nutritional Information

Please note that these are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	12g	18%
Saturated Fat	5g	25%
Cholesterol	20mg	7%
Sodium	800mg	35%
Total Carbohydrate	40g	15%
Dietary Fiber	15g	60%
Sugars	8g	–
Protein	18g	36%

Variations & Substitutions

Smoked Turkey Leg: Replace the ham hocks with a smoked turkey leg for a different, but equally delicious, flavor profile.
Spicy Kick: Add a pinch of red pepper flakes to the soup while it simmers for a touch of heat.
Creamy Version: Stir in a swirl of heavy cream or coconut milk at the end for a richer, creamier texture.
Vegan Option: Omit the ham hocks and use vegetable broth. Add a smoked salt or a teaspoon of liquid smoke for a smoky flavor.
Seasonal Variation: Add diced butternut squash or sweet potato to the soup during the last 30 minutes of cooking for a fall-inspired twist.

FAQs (Frequently Asked Questions)

Q: Can I use yellow split peas instead of green split peas?
A: Yes, yellow split peas work perfectly well in this recipe and will provide a slightly sweeter flavor.

Q: How do I prevent the soup from sticking to the bottom of the pot?
A: Stir the soup frequently, especially during the last 15 minutes of cooking, and use a heavy-bottomed pot.

Q: Can I make this soup in a pressure cooker?
A: Yes, you can adapt this recipe for a pressure cooker. Reduce the cooking time to about 20-25 minutes on high pressure, followed by a natural pressure release.

Q: Is it necessary to soak the split peas before cooking?
A: Soaking is not essential, but it can help to reduce the cooking time. If you choose to soak, do so for a few hours or overnight.

Q: Can I freeze this soup?
A: Absolutely! This soup freezes very well. Allow it to cool completely before transferring it to freezer-safe containers or bags.

Final Thoughts

There’s a certain magic in recreating a classic, especially one as comforting and satisfying as Julia Child’s split pea soup. The process is a journey in itself, from the simmering of the fragrant stock to the final, flavorful spoonful. Don’t be intimidated by the seemingly long cook time—most of it is hands-off simmering. Gather your ingredients, embrace the process, and prepare to be rewarded with a soup that’s both deeply nourishing and utterly delicious. And when you do, I hope you’ll share your experience and any delightful variations you discover along the way. Bon appétit!

Split Pea Soup a La Julia Child Recipe