Split Pea Soup a La Julia Child
Experience the timeless charm of "Split Pea Soup à la Julia Child," a hearty, soul-warming classic that brings French-inspired sophistication to your table. Featuring tender split peas simmered with aromatic vegetables like leeks, carrots, and celery, this comforting soup is infused with the smoky depth of a ham hock and delicate herbal notes from fresh thyme and bay leaf. Whether you prefer it rustic and chunky or velvety smooth, this versatile recipe is elevated further by a swirl of heavy cream and a sprinkle of fresh parsley for a luxurious finish. Perfect for cozy family dinners or an impressive starter, this rich yet wholesome split pea soup embraces the legacy of Julia Child with every spoonful. Serve it with crusty bread to soak up every last drop!
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Recipe Information
Ingredients
- 1 pound dried split peas
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 1 large leek (white and light green parts only), chopped
- 2 cloves garlic cloves, minced
- 1 whole ham hock or smoked ham bone
- 6 cups chicken stock or vegetable stock
- 2 cups water
- 5 sprigs fresh thyme
- 1 leaf bay leaf
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 cup heavy cream (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the split peas thoroughly under cold water and set aside.
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion, carrot, celery, and leek to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and fragrant.
Add the minced garlic and cook for an additional minute, being careful not to let the garlic burn.
Place the ham hock or smoked ham bone in the pot, then add the rinsed split peas, chicken stock, and water.
Tie the thyme sprigs and bay leaf together with kitchen twine to create an herb bundle, and add it to the pot.
Season with kosher salt and black pepper, stirring well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot partially with a lid.
Simmer the soup for about 75-90 minutes, stirring occasionally, until the split peas are tender and the soup has thickened. Remove and discard the herb bundle.
Carefully remove the ham hock or bone from the soup. Shred any meat from the bone, discarding any fat or gristle, and return the meat to the pot.
For a smoother soup, use an immersion blender to puree the soup to your desired consistency, or leave it chunky for a more rustic texture.
Taste and adjust seasoning with additional salt and pepper, if needed.
If desired, stir in the heavy cream for a richer finish.
Ladle the soup into bowls and garnish with a drizzle of heavy cream and a sprinkle of fresh parsley, if using.
Serve hot with crusty bread or a side of your choice. Enjoy!
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1532 mg | 67% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 5.7 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
