Split Pea Soup | Chef Jean-Pierre
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Hello There Friends! Savor the comfort of homemade Split Pea Soup, a classic dish that warms the soul with its hearty flavors. This recipe brings together the richness of bacon and ham, the sweetness of carrots and leeks, and the earthiness of split peas in a beautifully thick and creamy soup. Let me know what you think in the comments below!
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That was my comment about Chef teaching other cooks! You made my day! 😊😊😊
Good on ya!!!😊
I've been cooking pea soup like tis for decades with 3 small differences. First, I use the yellow peas. For me they have a nicer flavor (maybe just my imagination though). Second, I use the meat from the hock. After you have finished the initial boiling, remove the skin from the hock and cut the the meat off it, chop it up and add to the soup near the end when you add the ham. Finally I add some "budder". "Budder" makes everything "bedder"!
Thank you for the tips. I haven't made split pea soup for years. Wanted to make this recipe but I only had yellow split peas. I am using a ham bone with meat from dinner yesterday.
@@doglady174 You're welcome. The ham bone will be excellent!
I do the same. You’re not wrong about the yellow peas for sure. I also like to add shredded cabbage 😊.
The small store I stopped at today only carries the yellow peas, no green ever. So, when I can't get a ride, I use yellow. If I catch a ride, I like the color of the green. But I also shred the meat from the hock of my soup, if I have one. Otherwise I buy a small ham steak ,brown it and cut it up to add.Sometimes a small diced potato too.
I was amazed there was no budder in this recipe as well!
I love split pea soup!
One of my fondest memories of growing up was going to visit my Great Uncle (Grandmothers Brother) in Alaska. He owned a float plane and we would take off on adventures, me, him and, “the guys” (his pals) all over the place. When the fish weren’t biting or we just had bad luck we would decamp to one of his cabins and he would make split pea soup!
As a young man being around the guys from the greatest generation, listening to their stories, learning their ways, and getting endless amounts of sage advice was an amazing way to grow up. I may have forgotten most of the advice but that soup will stick with me, always. The big chunks of ham and bacon, the sweetness of the peas and carrots. The heady aromas that would waft on the breeze drawing in the whole squad no matter where we were for rousing tales and endless laughs… heaven. Prison food!? Ha! A banquet fit for Kings! And hungry adventurers.
Lovely memories. I hope you write them down for your offspring!
Wow I am jealous of your childhood memories!❤
Thank you for this beautiful & descriptive story, Christopher. I know you are a kindred spirit through your written words. I am very old now and my memories are my best friends.😊 Sharing them with others is a twofold gift. Keep writing & sharing.
Love ALL your recipes. God bless you much. I am 73 and still learning so much from you. I do watch other people's videos on how to cook the same dishes, but yours is number 1, especially in taste ❤
"A soup without leeks, is leeking in flavor." Love your channel. I'm learning how to cook and your videos help me out greatly. Love those short ones on how to do the little but important things like cutting an onyon or using salt and pepper correctly. Thank you Chef!
I made this tonight for my family and it turned out fantastic. I did take the time to shred the meat from the hock and put it back into the soup. So good, and so hearty. The days are getting warmer where I'm located, so I'm freezing a good part of it for the fall. Thanks for a fantastic recipe.
This soup is something people either love or hate. I love it.
An interesting fact I learned when in college in San Diego was a history assignment about foods in the days of early California. I choose foods for sailors since I was in the US Navy at the time. One of the important items on the ship's manifest was dried peas along with many other dried foods. Dried pea were then made into a thick pea soup with dried meats added. (thick because of water use restrictions). Later I learned pioneers heading west and traders along the northern Great Lakes carried as many dried peas with them as they could because they were easy to carry and made a wonderful soup.
San Diego here, just saying hello.
When I lived in the same country as my father (he was a chef as well), I used to call him up and ask how to make stuff all the time. When I moved to Japan, it wasn't as easy, but it was more important because I often missed "home cooking." Since he passed away, I have always regretted not keeping all of those recipes. I am so happy to have found your channel. You remind me so much of him the way you are passionate about food. This soup is one he used to make for us when we were young and one of my favorites. I will definitely be making this soup this weekend, if I can find all the ingredients here 😊 Thank you chef!!!
Chef: Thank you for such a wonderful recipe. I made the Pea Soup for my family yesterday and it was a huge hit. I think half the fun was in the prep and having a proper mise en place to begin. It happened to be a rainy day in New England so it made it even more fun to enjoy the entire process. My family LOVED the soup and I also made some adult grilled cheese sandwiches to go with it. Love your channel and all that you do. My good friend Joe Chellew turned me on to your channel about a year ago and it has become a great source of learning and entertainment. While I'm nearing my 70th birthday, "Even a Child could do it" makes it less intimidating…..Thank you! (And at the last minute, i needed to thicken the soup so i dialed up Joe for an assist and he coached me up on a slurry)...
Sorry for the late response to your nice comment, we are glad you enjoy our channel! ! Any friend f Joe is a friend of ours! He has been a godsent to us! ❤️
My husband LOVES this so I'll be making it for him this weekend. Thanks so much for this delicious recipe! And don't worry about the length of these vids, we're all here to learn. You can't give us too many details, Chef! This is the BEST cooking channel on YT. We all look forward to your latest recipes, & our families are delighted with our results! Live long & prosper dear chef!
Nothing like pea soup. The pork with peas has a magical fusion. After working in the fall garden coming in to pea soup. That is living 😊
It’s not only a privilege to learn from you but spirit-lifting to watch you cook whilst still showing your sense of humour. Every morning, as soon as I wake up, the first thing I do is check out your latest video or some of the previous ones and your sense of humour makes my day. Thank you and keep smiling ❤.
Oh, please blow on the scolding food before putting it in your mouth. God bless
I seen my daughter cook the onions first a couple of days ago. So i learn from you and she learns from me. The knowledge also is passed into our families as well. Awesome job as always Chef.
Chef Jean, you are my favorite chef ever. I learn so much from you! Thank you!!
My grandmother made a fantastic split pea soup. Watching this brought a flood of memories back!! It never dawned on me how easy it is to make.. 🤣 Merci Chef!🙏I'll definitely be making this real soon
Never knew the leaks, celery, carrots and garlic were an ingredient for split pea soup recipes. For some folks, they might prefer using a stick blender into the mix prior to adding the ham to smooth out the broth a bit. I've never had this soup so coarse...its always been mostly a rougher smooth texture. Can't wait to make a pot of this before the weather changes. THANK YOU !
You never fail to impress. I love split pea soup and that looks delicious. Thank you, Chef.
Hated pea soup as a child…you eat with your eyes first…made it as an adult, and absolutely love it!!!! Will try your recipe with the ham hock and bacon! ❤️
Jean Pierre didn't make much of a production of the thyme he added to his soup, but I think thyme makes all the difference between pea soup that tastes like mud and soup that's delicious.
Have you ever considered having merchandise made, Chef? I would love a shirt with the caption ‘Onyo Is Always Number First’ printed under a photo of your face.
Unless there’s bacon or sausage.
@@avaritt butter makes everything butter
Thats a fantastic idea. However I like "" butter, and more butter 😅"" also onyo I always first 😅"".
@@kekecresek2283
Measure carefully ! 😁
I would Totally buy one of those in this string!!!
Or AMAAAAAAZING😍
It’s so enjoyable watching such a prominent chef who has the ability to connect with his viewers. I’ll definitely be making this soup chef 👍👍
👍👍👍😊
Pea soup and johnny cake makes a Frenchman's belly ache! Love it and thanks for posting this one!
My mother's pea soup was the best. She is gone for a long time now, but I am sure your recipe is just as good. :) I will try it.
It's a beloved soup in The Netherlands. We call it "Snert".
And in (some parts of) Friesland we call it jetta, vraag me niet waarom 😂 (Waarschijnlijk afgeleid van t Friese woord voor erwten) Recept van mijn beppe / oma is voor mij het enige echte recept. Een van de weinige waar ook nog hele erwten in gaan 👌
yes with pork belly and smoked sausage ( ja met buikspek en rookworst)
"Snert" is an utterly fabulous name!
I loved Erwtensoep when I lived in NL. I didn't like the black bread though
in English "Snert" does not sound appetizing lol
Absolutely my favourite soup. I prefer a good, meaty ham bone to the hock, but either is the key to a really tasty end result. Some of my favourite hacks: add in a cup or two of the leftover ham gravy (helps thicken and adds FLAVOUR!), a tablespoon or two of Dijon or old fashioned mustard, and add in a cup of frozen peas (gives some texture and looks pretty). I like doing it low and slow in a crock-pot for 8-9 hours. I think your soup is beautiful, chef!!
This is my most favoritistest soup that my Mom made...a lot.
I made it last month, no problem for making it again.
I was one of the people requesting this one 😁😁 very curious about JP's version of it as I'm exceptionally spoiled with my grandma's version of pea soup, she uses whole and split peas and loads of good stuff ❤
It always takes an entire morning of cooking, well... an entire night too of you're counting to put the whole peas in water the night before 🙈With loads of meat, some on the bone and indeed definitely leeks!
The playing with the carrots amuses us too JP! 😂 I will have to show my mom, she'll tell me I'm crazy, wanting fancy carrot wheels 😂😂
Chief, you are the delight of the TH-cam cooking channels! ❤
Hi Julie🌹🌹
How are you doing?
One of my favourite soups chef! Thank you again for a great video and thanks to Jack for helping to make it very entertaining!
Haha! - Prision food - How does Jack know?? - The soup looks amazing! - Cheers Chef JP!
Military food
My favorite soup with smoked ham hocks
Love your sense of humour and of course the recipes ❤
Absolutely love Jean Pierre!
His spirit is so fulfilling to my cooking confidence!
Once I seen this I knew this would be for dinner tonight. So I got busy stirred up a loaf of sourdough, and made a quick trip to the store picked up some leeks and hammocks came home finished baking the bread and prepping my mise en place. Now my soup is cooking and smelling delicious and my bread is cooling dinner 2 hours away and I'm starving. Thank you Chef for yet another 5 star recipe
I actually laughed out loud when Chef goes, "now I have a complex about this soup not looking right"
😂😂😂
Lovely looking soup Chef! Great show seeing you laughing at Jack and having so much fun. I have also noticed the change in other TH-cam Chefs since watching you. You are a great influence on us all. Keep it up! Cheers.
🙏❤️
Brings back warm memories of my mom.
I have a deep freezer full of split pea soup. I make huge batches and separate it into serving sizes. My family and friends can't get enough of it. My little one would eat it every day if I let her lol. I make mine different, but the ham meat that's closest to the bone is soooooo good. I keep the bones for myself after I take it out of the soup.😊
My all time favorite soup. My dad used to make the best split pea I’ve ever had, I honestly have never tasted anyone else’s who’s ever been close.
I love this man. I have made many of his recipes and my ability to cook has gone way up. Thank you chef for all you've taught me!
You not only amuse yourself, you amuse me as well. I love to watch and learn, but I get entertained also. I love split pea soup and can't wait to try it. Thanks and see you in the next video.
Che Jean-Pierre is sooooo heartwarming ❤😊
Grateful for your knowledge in the kitchen you make it clear enjoy cooking it brings the family together. Thank you chef
Thanks again Chef for another wonderful recipe. The family loves this soup.
I've never desired to eat, much less make split pea soup until after seeing this video. I think I'll give it a shot.
I just made this tonight. It was delicious!!! As always, thank you Chef JP! 😊
I absolutely love split pea soup!
Yum! 😋 I love split pea soup! However, I do prefer blending some for a creamy texture for split pea soup. Sometimes, I make enough to can it, so I have homemade soup at hand. I agree about cooking with water. Instead, I add flavor by cooking with stock. I have never cooked with leeks... must try it.
Love your channel chef. Here’s an idea that I use. I keep a shallow pan in the drawer in my counter under my cutting board. I just open the drawer and scrape, not using my knife😉, the compost in. When it’s full, I take it outside. Easy and convenient, doesn’t take up space on your board and out of sight.😊
Hi Chef! I cook this at least once a month using Blue Boiling Peas which do require soaking overnight, but the result is great. I put a pork pie in it, thereby making a 'pie floater', a very traditional Yorkshire meal. Great comfort food! Been doing it for 50 years or so.
Jean Pierre....You are the BEST...Luv you man!!!
🙏❤️
Love the touch of garlic croutons
Yes , split pea soup , the thicker the better .
It's thick enough when a knife will stand up in it .
This is one of those dishes that just gets better the older it gets , assuming , of course , you made enough to allow for leftovers .
Around here the cowboys say that the coffee's done when a horseshoe stands up in it!! 😂🤣
My horses would never stand still long enough to perform that test .
I made a soup like this but used lentils and the only time I use smoked pork hocks is when I make black beans which gives a Feijoada taste to it. Now as for the Caldo Verde, when it comes to soups to me that's number 1, look into it and I'm sure everyone will love it. Thank you once again for another great dish and video Chef and Jack.
I absolutely LOVE Split Pea soup! Definitely going to make this. I have tried other recipes, but was always disappointed.
I loved this, thank you for showing me how to make this...hamhock meat in this kicks it up a notch!
Yummm with bacon hock that's a winning soup Chef. 😋
Another winning dish from JP. An option for flavoring is smoked turkey leg in place of the ham hock. this works for any recipe calling for ham hock, like pinto beans, etc.
What a happy way to wake up to your video! Thank you for what you are doing. God bless you!
My dad made split pea soup when I was a child. I don’t think I e had it in 55 years. Funny, I’ve been craving it. Thank you chef for the great recipe.
Hello chef enjoyed your video. Took me way back to my childhood. Being from an ethnic European of Ukraine we make the same as you did here but drained and rinsed sauerkraut is added. Oh love that garlic. Thanks chef. You are AMAZING.
This is my favourite soup from my childhood!
Thank you for this awesome recipe and thank you for Not being an arrogant Chef! 🙏
Joe from Germany
🙏❤️
The one thing the Cloggies do really well, the best soup in the world - Snert.
hey jack, us poor peoplesssss love these filling soups..... and they're delish ain't they?
Mes vertes années 1950 en hiver!!Merci Chef!
You a4e right chef, love is important in life and cooking
Chef keep having fun cooking is fun
My very favorite soup! I do use the meat from the hock. There's a surprising amount. I also use diced potatoes. Lots of pepper. I know what I'm making this weekend.
This was a staple in my family growing up.
I’ve never eaten or prepared Split Pea soup but after watching your amazing video I’m will make this soon!
Leave it to ChefJP for schooling other youtube cooks! Another great recipe for the books ChefJP is the GOAT 😊
Jean-Pierre, you made my day!
Back in the 1950's my mother made soup like that with a pork hock. When she removed the hock she would strip the lean meat off it and press it in a small bowl with a heavy weight. Next day she would slice it and make sandwiches for me to take to school. Delicious.
This is perfect timing for me! Just bought a bag of split peas. Need to go get the ham hock. Can’t wait to try this! Yum!!
Nothing beats the Dutch split pea soup! It's is made with 'knolselderij' (celeriac) and 'krabbetjes' (pork ribs) or other pork meat (with a bone) and 'winterwortel' (winter carrot) and last but not least with our famous 'rookworst' (smoked sausage) cut into slices added to the soup. We never soak the split Peas over night, not necessary... The thicker the soup, the better. If the ladle stands upright in the soup without tilting the 'Erwtensoep' is perfect!
I used to make the French Canadian version in the 1980s where the peas are not split..... similar taste. I miss it. I think I can buy spit peas in Japan and make it again. I will try the Chef's recipe.
This has nothing to do with Split Pea Soup, however I'm delighted to say that my new bottles of balsamic vinegars arrived safe and sound. On another note, I'm loving the blackberry/ginger balsamic, and might I suggest Cher Chef Onyo, that you think about an orange/ginger white balsamic vinegar!!! It would be lovely in a lite vinaigrette for seafood salads and salads but also in a glaze for sautéed salmon! comme d'habitude, passez une bonne journée et merci Chef
It looks amazing, I can’t wait to try it. Thank you chef!
I can't wait to watch this video.
I make a nice Split Pea with Ham Soup that is pretty basic, but tasty. I can't wait until Chef Jean Pierre elevates it.
I love split pea soup! It is my favorite!
This made my morning 😂!! Thank you Chef Jean Pierre
I was this years old when I first heard about split peas. Can’t wait to try this!
By the way, they made a comparison in Basel, the local prison, a high school and a hospital. Guess who had the best food?
Exactly. The prison!
Why?
Because everything was cooked by prisoners for prisoners from scratch (gota keep those people occupied and well fed).
I think its a favorite soup for a lot of people, including me. Hmmmm, yummy 😋
You're always entertaining but today's episode was hilarious. Thanks for sharing your gifts with us.
The recipe on the website did not say when to add the leeks. I watched your video to see when. Love this recipe, turned out amazing. I did enjoy cooking it. Took my time prepping the ingredients.
It looks like my mom's. We always put in cloves , ginger and nutmeg . The consistency is perfect, thick and creamy-looking.
Interesting. In the north of Germany it's almost the same but we use brisket or more often a slice of the upper leg of a cow ("Beinscheibe") with bone and marrow. Traditionally rounded up with a very fatty and salty sausages called "Mettenden". Pea Soup is more often served in colder Seasons and could be found on markets in winter. It heats up body and soul :)
Chef you are a national treasure!
🙏🙏🙏❤️
Very familiar, In Dutch, we make split pea soup in the winter, we call it "Snert" or "Erwtensoep". We use different ingredients, but similar.
como fanatico de las lagumbres, este plato de arvejas partidas esta de lujo, thanks jean pierre
Now we’re talking! My favorite soup
Chef Jean-Pierre, the greatest prison cook in the world
Split pea soup is a big time staple in Newfoundland, where I come from. Thanks for showing us your take on it. I look forward to trying it.
Whoever off camera called it prison food need to be more careful about taking their medication.
Prison food????? Don't burn your tongue dear JP. Ham and pea soup is one of my favorites. We Finns have a long love relationship with pea soup. In Winter war 1940 against Russians, the pea soup was the secret weapon when fighting in minus 40 dig.C coldness. It warmed the soldiers inside out, Russians didn't have that privilege. Always having fun with you, can't wait for the next one. Love you.
Hi Chef, Great recipe! You have taught me so much! Do you have a video on a fresh ham preparation? I'm doing one for Easter this year and was looking for some good tips. Thanks again!
Hello Chef ! You're the Best !!!
I saw that ham hock and I was like THIS GONNA BE GOOD 😋. Man knows what he’s doing!
Ohhh I don’t use bacon in mine! Well definitely will now! Thank You Chef! 🌟🌟🌟🌟🌟❤️😋
Definitely gonna try this, especially with the onyo! Never had it with onyo before.