Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

Another fine split pea soup recipe for my "Never to be Restaurant".

Ingredients Nutrition


  1. Place first 10 ingredients in heavy pot. Cook over low heat, stirring occasionally for 3 hours until peas are soft. Remove from heat.
  2. Remove ham from the bone, dice and set aside, discarding skin and bone.
  3. Remove bay leaf.
  4. Using immersion blender, puree soup to desired consistency. (Alternately, remove 2-3 cups of soup and place in a blender to puree.).
  5. Return ham to kettle and add cream, milk and Sherry.
  6. Add salt and pepper to taste.
  7. Simmer for 15-20 minutes, stirring.
  8. Serve, adding a splash more sherry on top of each portion, if desired.


Most Helpful

We liked this version of split pea soup. I used heavy cream instead of the light cream and I omitted the milk altogether because we like our soup thick. I also added quite a bit of salt and alot of pepper to give it more flavor. An extra special way to serve it is to put a dollop of sour cream on top and stir it in. It adds an extra special richness to it. Try it, you'll like it!!!

Sauce Lover December 23, 2006

Dh considers himself a split pea soup aficionado. He couldn't give this soup enough praise. Of course, he didn't know what was in it but I think the ingredient that puts this soup over the top and sets it apart from the ordinary is the sherry. I used evaporated milk rather than cream but otherwise followed the recipe. Dh is greedily anticipating another serving from the freezer on some future dreary, rainy NW fall day. I also highly recommend San Marcos Sunshine's original Split Pea Soup, My Way #140360. Trust me, the ham dumplings are to-die-for.

sugarpea October 25, 2006

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