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Split Pea Soup

This smooth rich soup is delicious and very "thrifty."


  • 2 Tbsp. butter
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 1 pound dried green split peas
  • 2 quarts chicken broth
  • 2 medium potatoes, peeled and diced
  • ham hock or country ham trimmings
  • 1 bay leaf
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  • 1/4 tsp. black pepper
  • 1/2 cup heavy whipping cream (optional)

Optional seasonings: curry powder, blackened seasoning


Saute onion and celery until tender. Add the split peas, potatoes, broth, ham hock or trimmings, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf and remove ham hock or trimming pieces. Cool slightly. Process in a blender or food processor until smooth, adding more chicken broth as needed. Return to pot to heat through for serving. Taste for seasoning and add salt or additional pepper if desired. Serve as is, or stir in cream and/or optional seasonings for variety.

Note: This soup does freeze well, but do not add the cream to soup before freezing. You may need to puree again in a blender after defrosting, adding more chicken broth as needed to reach desired consistency.


Source: My own recipe, born of a desire to have smooth pea soup.

By Shawna from Paris, TN


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