Split Pea Soup a La Julia Child

Total Time
5hrs 40mins
Prep 40 mins
Cook 5 hrs

This is the only split pea soup I've ever made more than once. The basic recipe comes from Julia's "The Way to Cook", and has a very clean, fresh flavor. It requires some work, but I like that I can freeze the ham stock and then make the soup at a later date without the murky taste of a lot of one pot pea soups.

Ingredients Nutrition


  1. For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
  2. Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
  3. Put this in the pot, along with the carrots, onions and celery.
  4. Simmer 3 to 4 hours with the kettle cover slightly open.
  5. Or, simmer in crockpot for 8 hours on low.
  6. Skim occasionally.
  7. Strain and degrease.
  8. Easiest way to degrease is to make ahead and chill, remove fat when cold.
  9. Freeze if you want.
  10. To make the soup, set a saucepan over medium heat and melt the butter.
  11. Saute the vegetables, stirring, for 5 minutes.
  12. Blend in the flour and cook, stirring for 3 minutes.
  13. Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
  14. Bring to a simmer, stirring.
  15. Cover and cook about 45 minutes until peas are tender.
  16. Salt and pepper to taste after 1/2 hour of simmering.
  17. When cooked, mash or puree the soup depending on the consistency you want.
  18. Garnish with homemade croutons or sauteed ham bits if desired.


Most Helpful

What a fantastic split pea soup!! Nothing short of perfection, as is to be expected with a Julia Child recipe. Made using green split peas and a ham bone, and served with warm cornbread muffins. Loved the homemade ham stock, which made such a flavorful base for this soup. Perfect blend of seasonings, too. Thank you TCookie! Made for Herb of the Month - Bay Leaves.

BecR February 08, 2010

Really yummy. I used a amoked ham shank in my crock pot overnight, cooled then defatted the ham stock.Finished the soup the next day. It was a lovely bright flavored pea soup. I did add the ham from the shank at the end of the cooking. Perfect on a cold snowy Michigan afternoon! Thanks!

Peacefulone January 10, 2010

I made this in the crockpot overnight on low using a meaty hambone. I did not chop the vegetables for the BROTH. Followed the directions as written, otherwise. I would, however, add more peas the next time (additional 1/2 cup ?) as I thought it was a little thinner than I like. Very delicious!

clevergirl3 February 14, 2009

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