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Historical Background
Split pea soup has roots in ancient Greek and Roman cookery, but it became a staple of Northern European and American colonial diets by the 18th century. Early American versions were popularized by Dutch settlers in New York (“erwtensoep”) and New England families who combined dried peas with salt pork or ham bones. By the 19th century, it appeared in household manuals such as Mrs. Beecher’s Domestic Receipt Book (1846) and later in Fannie Farmer’s Boston Cooking School Cook Book (1896).
🥣 SPLIT PEA SOUP with HAM & HOMEMADE CROUTONS
Preparation Time: 1 ½ hours Yield: 6 quarts (≈ 20 servings)
Equipment: 7-quart Tall Stockpot • Health Craft Food Cutter • 11½-inch Stir-Fry Skillet
Ingredients
Soup Base
- 4 strips bacon, chopped
- 2 lb ham steak, cubed
- 2 onions, chopped (#2 cone)
- 4 cloves garlic, minced fine
- 4 medium carrots, chopped (#2 cone)
- 4 stalks celery, chopped (#2 cone)
- 1 cup Chardonnay wine
- 6 cups homemade chicken stock
- 2 lb green split peas (no-soak variety; check label)
- 1 Tbsp apple cider vinegar
- 2 Tbsp Italian seasoning
- ¼ cup fresh parsley, chopped
- 4 cups filtered or purified water (DO NOT USE CHLORINATED TAP WATER)
- Alternative: 2 cups chicken or vegetable stock and 2 cups water
Homemade Croutons
- 3 cups Italian bread, cubed
- 1 cup olive oil
- 2 Tbsp unsalted butter
Method
1️⃣ Brown the Meats
Preheat tall stockpot to medium heat 275-300°F. Sauté bacon until crisp (7 to 10 min). Add ham and brown lightly (5 min), stirring occasionally.
2️⃣ Add Aromatics
Stir in onion, garlic, carrots, and celery. Sauté until vegetables soften and the fond (brown bits) forms on the bottom of the pan.
3️⃣ Deglaze & Build Flavor
Add wine, scraping up the fond. Stir in Italian seasoning and simmer until the wine is nearly evaporated.
4️⃣ Simmer the Soup
Add stock, split peas, vinegar, and water (2 cups). Cover with vent open and reduce heat to medium-low (225°F). Simmer 45 min, stirring occasionally, until peas are soft. Add 1–2 cups water if needed for consistency.
5️⃣ Prepare Croutons
In 11½-inch stir-fry skillet, heat olive oil and butter to medium-high heat 350°F. Fry bread cubes in small batches until golden brown. Drain on paper towels or rack.
6️⃣ Finish & Serve
Ladle soup into bowls, garnish with fresh parsley and top with croutons. Serve with rye bread and butter.
Chef’s Notes
- No-Soak Peas: Modern split peas (such as Camellia or Goya brands) require no pre-soaking due to mechanical splitting that removes the outer hull. Older bulk varieties may still benefit from a brief soak to reduce foam and cooking time.
- Apple Cider Vinegar: Balances the peas’ natural starchiness and enhances ham flavor without souring the broth.
- Italian Seasoning: A blend of basil, oregano, thyme, and marjoram adds Mediterranean depth to this traditional Anglo-American dish.
- Fond Technique: The browning step builds a rich, smoky base that defines the soup’s depth of flavor.
References
- Beecher, Catharine E. Domestic Receipt Book. Harper & Brothers, 1846.
- Farmer, Fannie Merritt. The Boston Cooking School Cook Book. 1896.
- Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999.
- U.S. Department of Agriculture (USDA) FoodData Central – Nutritional Database for Green Split Peas (2024).