Split Pea and Ham Soup Recipe


1 pound (500 grams) Split Peas Soaked 

1 tsp oil - lard or rice bran oil 

2 stalks of celery, chopped 

1 sweet onion - diced

3 medium sized carrots - diced

2 1/2 pints (1.5 liters water) 

1 pound (500 grams) smoked ham hocks 

bouquet garni 

salt and pepper 

1 tablespoon dry mustard 

1/4 teaspoon Pimenton De La Vera (sweet smoked paprika)


ChefShop.com Split Pea and Ham Soup Recipe
potage Saint-Germain
serves 4 to 6

I love pureed soups. Easy to make, uncomplicated, and when food is so simple, if the ingredients are the best, so is the soup! Freshly dried split peas are exceptional and make a soup like this worth sipping every spoonful. It's the blending of the starch and other ingredients that give this soup its wonderful body. Use a food mill, food processor or your stick blender, to achieve different consistencies. 

Start with the very best split peas and don’t forget the mustard powder! 


1. Soak the split peas overnight, or during the day whilst you are working, about 6 to 8 hours

2. Add oil to a large heavy pot and heat. Add the celery and onions and Sauté over medium heat until lightly browned.

3. Add the water, split peas, carrots, ham hocks, bouquet garni, salt and pepper. Bring to a boil, then cover and simmer until the ham hocks and split peas are tender. Keep covered with water.

4. Remove the ham hocks and cut the meat off the bone and reserve for serving. Remove the bouquet garni.

5. Puree the soup through your machine of choice.

6. Just before serving add mustard, Piment D'Espelette and reserved ham.

7. Top / decorate with a drizzle of cream or vinegar or oil.