Servings: 6 to 8 as a first course, 4 as a main course
This soup makes a nice hearty starter, especially garnished with croutons, but I also love to serve it with crusty whole wheat bread and call it dinner.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The soup can be cooled and refrigerated for up to 3 days, or frozen for up to 3 months. It will thicken as it cools, but will thin again when heated. Reheat slowly, adding water as needed, to prevent the bottom from burning.
My husbands favorite split pea soup. Added the full amount of water cooked uncovered for half the time and partially covered the rest of the time because soup was becoming too thick. End result: a perfect consistency. Hearty enough to make a meal. I also added about 2 cups of diced ham and finished it off with an extra sprinkle of cayenne for an extra kick.
Excellent. Made as directed. Wonderful flavor.
15 cups of water was too much. Even after extending the final simmer from 10 minutes to 30 minutes, it's still far too runny. Next time I'll start with 12 cups and add water later if needed.That said, the flavor, albeit watered down, is excellent, and I do look forward to making it again only thicker (and with considerably more ham).
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?