Warm Up Winter with Classic French Split Pea Soup
Winter’s chill calls for comforting, hearty meals, and nothing fits the bill quite like a steaming bowl of French-style split pea soup. This isn’t just your average split pea soup; we’re elevating it with classic French techniques and flavor profiles, resulting in a deeply satisfying and surprisingly elegant dish. Forget bland and boring – this recipe is packed with rich smoky ham, aromatic vegetables, and just the right touch of herbs to chase away the winter blues.
This recipe is perfect for a weekend afternoon project. It’s relatively hands-off, allowing you to cozy up with a book while the soup simmers and transforms into a culinary masterpiece. Plus, it’s a fantastic way to use up leftover ham from holiday feasts. So, grab your favorite Dutch oven (or a large stockpot), and let’s get started on this winter warmer!
## Why French-Style Split Pea Soup?
What makes this split pea soup ‘French’? While the core ingredient, split peas, remains the same, the French influence comes from a few key elements:
* **Mirepoix:** The foundation of many French dishes, mirepoix is a combination of diced onions, carrots, and celery. It provides a foundational sweetness and depth of flavor.
* **Herbes de Provence:** This classic French herb blend typically includes thyme, rosemary, savory, marjoram, and sometimes lavender. It adds a complex and aromatic herbaceousness.
* **Smoked Ham Hock (or a quality smoked ham):** While many split pea soup recipes use bacon or ham, a smoked ham hock provides a richer, more robust smoky flavor. If you can’t find a ham hock, a good quality smoked ham steak or diced ham will work just fine.
* **Cream (optional):** A touch of cream stirred in at the end adds a luxurious smoothness and richness, elevating the soup to a restaurant-worthy level. This is optional, but highly recommended!
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need to make a truly exceptional French-style split pea soup:
* **1 pound (about 2 cups) dried green split peas:** Look for fresh, bright green split peas for the best flavor. Rinse them thoroughly before using.
* **1 tablespoon olive oil:** For sautéing the vegetables.
* **1 large onion, diced:** Yellow or white onion works well.
* **2 carrots, diced:** Adds sweetness and color.
* **2 celery stalks, diced:** Contributes to the aromatic mirepoix.
* **2 cloves garlic, minced:** For a pungent, savory kick.
* **1 smoked ham hock (about 1 pound) or 1 pound smoked ham steak, diced:** This is the star of the show! Look for a high-quality smoked ham.
* **8 cups chicken broth or vegetable broth:** Use low-sodium broth to control the salt level.
* **1 cup dry white wine (optional):** Adds depth and complexity to the flavor. If you don’t want to use wine, simply substitute with more broth.
* **1 teaspoon Herbes de Provence:** This essential French herb blend adds a signature flavor.
* **1 bay leaf:** Another classic French ingredient that adds a subtle, aromatic note.
* **Salt and freshly ground black pepper to taste:** Seasoning is crucial! Don’t be afraid to taste and adjust as needed.
* **1/4 cup heavy cream (optional):** For a richer, creamier soup.
* **Fresh parsley, chopped (for garnish):** Adds a pop of color and freshness.
* **Croutons (optional):** For added texture and crunch.
## Step-by-Step Instructions
Now that we have our ingredients, let’s get cooking! Follow these simple steps to create a delicious and comforting French-style split pea soup:
**Step 1: Rinse the Split Peas**
Place the split peas in a colander and rinse them thoroughly under cold running water. Pick out any debris or discolored peas.
**Step 2: Sauté the Mirepoix**
In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 5-7 minutes. Stir occasionally to prevent burning. The vegetables should be tender and slightly translucent.
**Step 3: Add Garlic and Ham**
Add the minced garlic and smoked ham hock (or diced ham) to the pot and sauté for another 2-3 minutes, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 4: Deglaze (Optional)**
If using, pour in the dry white wine and scrape the bottom of the pot to release any browned bits. This adds a layer of flavor and prevents sticking. Let the wine simmer for 1-2 minutes to reduce slightly.
**Step 5: Add Remaining Ingredients**
Add the rinsed split peas, chicken broth (or vegetable broth), Herbes de Provence, and bay leaf to the pot. Stir well to combine.
**Step 6: Simmer**
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1-1.5 hours, or until the split peas are tender and have broken down. Stir occasionally to prevent sticking. The soup should thicken as it simmers.
**Step 7: Remove Ham Hock (if using)**
If you used a ham hock, carefully remove it from the pot using tongs. Let it cool slightly, then shred the meat from the bone and discard the bone and any excess fat or skin. Return the shredded ham to the soup.
**Step 8: Blend (Optional)**
For a smoother soup, you can use an immersion blender to partially or fully blend the soup. Be careful when blending hot liquids! Alternatively, you can transfer the soup in batches to a regular blender. If using a regular blender, remove the center piece of the lid and cover with a towel to allow steam to escape.
**Step 9: Season and Finish**
Season the soup with salt and freshly ground black pepper to taste. Start with a small amount of salt and add more as needed. If desired, stir in the heavy cream for added richness. Heat through gently.
**Step 10: Serve**
Ladle the soup into bowls and garnish with fresh chopped parsley and croutons (if using). Serve hot and enjoy!
## Tips for the Best Split Pea Soup
* **Don’t Skip the Mirepoix:** This is the foundation of flavor in French cuisine, and it makes a huge difference in the taste of your soup.
* **Use High-Quality Ham:** The flavor of the ham will permeate the entire soup, so choose a good quality smoked ham hock or ham steak.
* **Adjust the Broth:** The amount of broth you need may vary depending on the thickness of the split peas. Add more broth if the soup becomes too thick.
* **Simmer Low and Slow:** Don’t rush the simmering process. The longer the soup simmers, the more flavorful it will become.
* **Taste and Adjust Seasoning:** Seasoning is key! Don’t be afraid to taste and adjust the salt and pepper as needed.
* **Add a Touch of Acidity:** A squeeze of lemon juice or a splash of vinegar can brighten the flavors of the soup.
* **Make it Vegetarian:** Omit the ham and use vegetable broth for a vegetarian version. You can add smoked paprika for a smoky flavor.
* **Make it Vegan:** Omit the ham and heavy cream, and use vegetable broth for a vegan version. You can add smoked paprika for a smoky flavor.
* **Storage:** Leftover split pea soup can be stored in the refrigerator for up to 3-4 days. It also freezes well.
## Variations and Additions
While this classic recipe is delicious as is, feel free to experiment with variations and additions to customize it to your liking:
* **Different Meats:** Try using bacon, pancetta, or sausage instead of ham.
* **Smoked Turkey:** For a lighter option, use smoked turkey legs or wings.
* **Spices:** Add a pinch of smoked paprika, cumin, or chili powder for a different flavor profile.
* **Vegetables:** Add other vegetables such as potatoes, turnips, or parsnips.
* **Greens:** Stir in some chopped kale, spinach, or collard greens towards the end of cooking.
* **Beans:** Add other beans such as white beans or kidney beans.
* **Lentils:** Add red or green lentils for a different texture.
* **Lemon Juice:** A squeeze of fresh lemon juice brightens the flavors.
* **Vinegar:** A splash of apple cider vinegar adds a tangy note.
## Serving Suggestions
French-style split pea soup is a hearty and satisfying meal on its own, but it can also be paired with a variety of side dishes:
* **Crusty Bread:** Perfect for dipping into the soup.
* **Grilled Cheese Sandwich:** A classic pairing for soup.
* **Salad:** A light salad provides a refreshing contrast to the richness of the soup.
* **Quiche:** A slice of quiche adds a touch of elegance.
* **Roasted Vegetables:** Roasted vegetables provide a healthy and flavorful side dish.
## Nutritional Information (Approximate)**
(Per serving, without optional cream or croutons. Nutritional information will vary depending on specific ingredients and portion sizes.)
* Calories: Approximately 300-400
* Protein: 20-25 grams
* Fat: 10-15 grams
* Carbohydrates: 40-50 grams
* Fiber: 15-20 grams
## French-Style Split Pea Soup Recipe
**Prep Time:** 20 minutes
**Cook Time:** 1 hour 30 minutes
**Serves:** 6-8
**Ingredients:**
* 1 pound (about 2 cups) dried green split peas
* 1 tablespoon olive oil
* 1 large onion, diced
* 2 carrots, diced
* 2 celery stalks, diced
* 2 cloves garlic, minced
* 1 smoked ham hock (about 1 pound) or 1 pound smoked ham steak, diced
* 8 cups chicken broth or vegetable broth
* 1 cup dry white wine (optional)
* 1 teaspoon Herbes de Provence
* 1 bay leaf
* Salt and freshly ground black pepper to taste
* 1/4 cup heavy cream (optional)
* Fresh parsley, chopped (for garnish)
* Croutons (optional)
**Instructions:**
1. Rinse the split peas in a colander under cold running water.
2. In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery and sauté until softened, about 5-7 minutes.
3. Add the minced garlic and smoked ham hock (or diced ham) to the pot and sauté for another 2-3 minutes, until the garlic is fragrant.
4. If using, pour in the dry white wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer for 1-2 minutes.
5. Add the rinsed split peas, chicken broth (or vegetable broth), Herbes de Provence, and bay leaf to the pot. Stir well to combine.
6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1-1.5 hours, or until the split peas are tender and have broken down. Stir occasionally.
7. If you used a ham hock, remove it from the pot. Let it cool, then shred the meat and discard the bone. Return the shredded ham to the soup.
8. For a smoother soup, use an immersion blender to partially or fully blend the soup. Alternatively, transfer the soup to a regular blender in batches.
9. Season the soup with salt and freshly ground black pepper to taste. If desired, stir in the heavy cream.
10. Ladle the soup into bowls and garnish with fresh chopped parsley and croutons (if using). Serve hot.
Enjoy this classic French comfort food that’s perfect for warming you up during the winter months! Bon appétit!