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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.

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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!

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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!

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clevergirl3 February 14, 2009

I love pea soup and this one is great. I have never made a ham stock before and it is very good. I will definitely take your advice and make the stock to freeze for later use. I added the cooked ham. I also served it with big croutons and chunks of swiss cheese. I had it this way once in a restaurant on Long Island and loved it. Thanks for a delicious and fun to make recipe.

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susie cooks October 24, 2007
Split Pea Soup a La Julia Child