Crockpot Split Pea Soup with Egg Yolk Finish
Submitted by laurie
Set-it-and-forget-it crockpot split pea soup enriched with a silky egg yolk finish for velvety texture. Perfect for busy weeknights with minimal hands-on time.
YIELD
8 servingsPREP
15 minCOOK
8 hrsREADY
9 hrsThis crockpot split pea soup takes the fuss out of your weeknight dinner rotation.
Toss everything in the slow cooker, let it bubble away for hours, then swirl in beaten egg yolks at the end for an unexpectedly silky, restaurant-quality finish that transforms humble split peas into something luxurious.
The long, gentle simmer breaks down the peas until they’re creamy without any stirring, while the ham bone infuses every spoonful with smoky depth.
Kitchen Tips
- Save ham bones from holiday dinners in the freezer for this recipe
- The egg yolk enrichment technique prevents curdling by tempering with hot broth first
- Soup thickens as it cools, so add extra broth when reheating leftovers
- For vegetarian version, skip ham and add smoked paprika plus vegetable broth
Ingredients
Directions
This recipe requires a 5-quart crockpot.
For a smaller pot, halve the recipe but use the same slow-cooking times.
Combine veggies, ham bone, water and seasonings in slow cooker.
Cover and cook on HIGH for 4 hrs, then on LOW for 3 to 4 hrs OR on LOW for 9 to 10 hrs.
Remove ham bone.
Prepare and add egg yolks by vigorously stirring some hot soup into the slightly beaten yolks with the sugar added.
Blend into the soup and cook on HIGH until thoroughly heated (about 20 minutes)
Reset ot LOW until serving time.
Serve with croutons.
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