Favorite Split Pea & Ham Soup

This is the classic split pea soup made the right way: a meaty ham bone simmered with green split peas until both fall apart and meld into something thick, smoky, and deeply savory. If you’ve got a leftover holiday ham bone, this is the recipe it was put on Earth for.

The smart move is the leek. Most pea soups stop at onion, but this one adds a sliced leek (white parts only) to the aromatic base. Leeks contribute a sweeter, mellower allium note that rounds out the broth and stops it from tasting one-dimensional.

Dried tarragon is the second surprise. Just half a teaspoon perfumes the whole pot with a faint anise-and-grass note that complements the sweet peas without taking over. It’s a French-leaning touch in an otherwise rustic soup.

The two tablespoons of dry sherry stirred in at the end is non-optional. The alcohol cooks off but leaves behind a nutty, lifted finish that takes the soup from good to crave-worthy.

Pro Tips

• Soak peas at least 20 minutes (overnight is even better) for faster cooking and a creamier finish.
• Use a smoked ham hock if you don’t have a leftover ham bone. The smokiness is what carries the flavor.
• Stir occasionally during the simmer; peas thicken and stick to the bottom of the pot fast.
• Soup thickens significantly as it cools. Thin with broth or water when reheating leftovers.

Variations

• Stir in a tablespoon of Dijon mustard at the end for tang and depth.
• Add a peeled, diced potato along with the carrots for an even creamier, heartier soup.
• Top each bowl with crispy bacon bits and a swirl of cream for a richer presentation.