Chef Franks Split Pea Soup
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Split pea is one of my favorite soups from childhood. As a chef I don't want anything to go to waste. If you have some leftover ham or a ham bone this is the soup for you.
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for a large batch of soup
for the stock
1 meaty ham bone
6-8 qts water
onion trimmings
-simmer until the joints pull apart and the meat falls off the bone
-trim meat of fat and dice for the finished soup
-strain and reserve the stock
4-6 qts/3.5-5.6 L ham stock
4 medium onions, large dice
6-8 small carrots, peeled & chopped
5-6 ribs of celery, chopped
5-6 medium potatoes, peeled & diced
1 bay leaf
2 #/907 g green split peas
I am a spaniard who loved this soup (unknown in Spain) as a kid. My aunt married an american soldier and brought my mom smoked ham and split peas in the 80s with the recipe a couple times. Both things were almost impossible to find here where I lived at the time. I loved it and I can vividly remember the taste and the joy it brought me then. As a grown adult I missed the taste of it and I recently discovered it's probably a dutch soup called erwtensoep. It's quite difficult to find smoked ham here, so I made some changes, which include smoked bacon and pork ribs instead of the ham. It brought back memories from my childhood and I keep on making it at least twice a month. It's one of my all time favorites. It's just happiness, home and a warm hug,as you said.
Lovely!
"I like large pots and I cannot lie..."
i love big pots, and i cannot lie 😆
When I was younger, we didn't have a lot of money, my mum would buy a ham hough (hock) and ask for extra bones for our dog (we didn't have a dog). Mum could make so much from very little 👏
I will have mine with smoked sausage. In Dutch we call it 'Snert'.
A classic and delicious soup here in Quebec!
It's 1° outside today in Buffalo. Your timing for a delicious hot soup is flawless.
End user of food! Love it
Always!
Star Wars tasting spoooon! 🔥
THE SALT MASTER STRIKES AGAIN!!!
I gotta make this now...I just don't have a big pot
By the way, that dash of disbelief at the end was perfect
You could just stop after the first step and enjoy some of Lindsay Bluth's signature hot ham water.
I make this soup by opening a can, putting the soup in a bowl, placing the bowl in the microwave to heat.
I will have to try your way next time.
You could boil shrimp in that pot. It’s a little small for a crawfish boil. Down south Louisiana, there are small, 3 ft long paddles sold to stir the pots of boiling crabs & crawfish.
super video
Frank... you’re Cuban buddy Rob down here in Miami (come down and eat on me) in Cuba we make a split pea soup we call “ Chícharos” and you made me laugh because I made 2 gallons of ham stock from a smoked ham that my BIL brought over for Christmas Day. And my plan is to use it for that purpose.
Can't let that bone go to waste!
This looks great! Another perfect and hearty winter soup I admit that I'm guilty of dumping everything, including some bacon, in my crockpot then letting it cook for several hours, immersion blend it and serve with garlic cheese biscuits.
Split pea soup with saltines! Or grilled cheese. And yeah, there’s something about making a big pot of soup that just makes a person want to sing.
Commenting for the algorithm
I like big pots and I cannot lie
You other brothers can't deny
That when a girl walks in with an itty bitty waist
And a round thing in your face
You get sprung!
Hey remember me Alex from quarter one! I have a TH-cam channel! Nice cooking videos!
Hello Frank :)) i wanted to ask you if you could make a video about plating? I am a good home cook now and just started to try to learn how to plate in a more pleasing, elevated way. I feel like I am so much more excited when my food looks nice, too ^_^
Dutch heritage? This reminds me of "snert" in the Netherlands
You should definitely do more singing! Cooking and washing up go much better with kitchen karaoke
This looks like the hardy style of split pea soup that I can get behind. Bonus points for recommending Irish brown brown bread with KERRYGOLD butter! The correct butter! Thanks Chef Frank!
Finnish split pea soup: Peas, peas, peas, tiny bit of ham. Boil to death, serve with raw white onions and mustard. Alternatively, canned soup. Fart.
Frank does it again. I can't wait to make this! Healthy, low cost, hearty, tasty... everything I want for my Canadian pandemic winter!! I have a bunch of pigs tail leftover from making Trinidadian food, I just might toss it in there... Cheers, Frank!
Chef Frank I'm most definitely going to make this. I love the big pot. My girlfriend yells at me when I pull out mine because she's like "what you cooking for the whole town" uuuhhh pandemic?!? Lol 😅
Also could you do a chicken noodle soup recipe. I know you did one with John and Gabby on Epicurious but could you do your version on here?
so ... i understand , chef frank loves large pots and he cannot lie?
All you other chefs can't deny.
This is very similar to the old German family recipe that my mother does often. She uses a pressure cooker and cooks the meat at same Time in the same pot as the vegetables. Later the meat is fished out and served on an extra plate. Potatos are also cooked and served seperately. Than the Family builds their own bowls. Leftover soup the next day somehow always gets even Better! ...oh and there is the traditional 'Stew sausage' called 'Pinkel' that is often added to the mix.
I'm glitching coz i'm soooo excited to make this tomorrow after not knowing what to do with ham bones lying around in the fridge for 3days!!! Yeeezzzzzzzz.... Omg. I can't wait!!! 😆
27 seconds in and my fiancée and I have the EXACT same conversation. "What it this?" "Oh yeah that the chicken carcass I'm saving for stock" haha
I like to add a sprinkle of good blue cheese the the center of the serving bowl. Winter staple.
Awesome recipe! I am one of those cooks who throws everything in the water and lets it simmer! NO MORE. From now on I’ll do my onions, carrots and celery BEFORE adding it to the stock! Thanks Chef!
This looks so much like Dutch Snert. But we mostly use celery root, pork chops and some bacon instead of celery and ham.
It's my favourite winter meal.
I only miss the smoked sausage and leaks
@@gerdasnitselaar4913 how could I forget
Sounds delicious.
Once cooked my mom used to add a few lardons, but no meat.
I like the polish army version. Grochówka żołnierska :D Broth on smoked bones, also big chunks of smoked bacon, fried sausage. Very meaty. Veggies, potates ofc. More peas and boiled much longer in broth. It is fkin thick, and thickens every day. Every friend of my claims they like to eat fancy but when grochowka is served they eat it like pigs xD Cheers
Great recipe chef. I got to try that ham stock.
Hi Chef.. iam from Indonesia and I amazed with all your videos.. sooo melted.. wish you someday will cook an Asian recipes.. 😀
My husband remembers his grandmother making this in the fireplace. I haven't done that, but I have her recipe and it's great.
Are you sure that you are not spying on me? I think you stole me practice, technique and recipe :o) We usually have a ham over the holidays, usually Christmas eve, I cook (really reheat the ham on my pellet smoker so it is nice and smokey ) with the left over ham I make an asiago cheese, ham and penne pasta casserole that I cook on my pellet smoke, scallop potatoes and ham and cheese pizza that I also cook on the pellet smoker then finally with the ham bone I make split pea soup exactly as you do although I don't usually have as much left over ham as you did in the video so I might supplement it with a ham hock or two. Nice job and the next time you are spying me say hi :o) I am kidding of course.... you don't have to say hi.
My husband is allergic to carrots and celery, so I’ve gotten good at making my own stock since buying a tasty stock that doesn’t use those ingredients is almost impossible. :)
Split pea soup sounds amazing right now!
I have never really cared for it out of a can, but this looks great!
Ever since I saw Alton Brown make split pea soup on his show decades ago I now always add a little curry powder to it. It goes super good with both ham and peas so it's perfect. I like your way with adding a bunch of vegetables too though, in my house this soup is generally just onions, peas, and the ham.
I just got "Dora the Explorer-ed" with the mise en place but I'm still so proud
For those that don't eat pork, I will often use smoked turkey legs or wings when making split pea soup instead of the ham.
Or duck.
I like big pots and I can not lie!
Where I live in Newfoundland, we use cured pork (which we call salt meat) that has a LOT of sodium, a 1/4 lb piece has about 200% normal sodium. Just like we do with soup, we boil it, throw out that water and boil it again to flavor the stock.
After that we cut up the meat like normal and toss in maybe half of the total meat, so it doesn't become too salty.
Pea soup is a household favourite here but with a French Canadian twist. We use yellow peas any maybe a little summer savory too. Maybe a few singing lessons?
I start with bacon fried in the pot and then do the rest of my recipe much like yours.
I loved the way you put the vegetables in in stages, and the hearty chunky pieces you used. I like to add whole peas in combination with the split ones (if I can find whole, that is). I've loved split pea soup ever since my folks took me to Andersen's in Buellton, CA.
th-cam.com/video/JfkficphpWs/w-d-xo.html
I'd replace the ham with a lamb shank...
My mom makes a powerful split pea soup. It's one of those dishes that always takes me back home.
Man, thats a nice big cutting board...
I am overflowing my pot! I picked your recipe because of the chunky pieces!!
Hope you enjoy
My mom always made it with whole yellow peas and only carrots as veg. It’s an absolute comfort food for me now, but next time I make it I’m going to try adding the celery and potatoes.
I'm a sucker for pea soup. Do you ever, when serving, add a teaspoon of vinegar to each bowl? It adds some needed acid and cuts the richness wonderfully. Never did that growing up; picked it up from my Danish in-laws and now I can't do without it (I also occasionally use the rib and spine bones from a 'hamberryg', a cured and smoked Danish pork loin roast). Re: recipe, mine is almost identical to yours, except that I use yellow split peas and omit the potatoes. Looks great! Come to think of it, I have some hamberryg bones in the freezer, and it's -28C outside right now...
Yes! I didn’t know anyone else added a splash of vinegar to dried bean soups, but adding something acidic really perks them up.
Thanks, good job. I must start adding the potatoes later on as you did, don't like them mushy.
Hope you enjoy
question regarding the stock vegetables - how do you deal with the dirt on them? Carrot tops and celery roots aren't too much of a hassle, but i find that onion skins and roots take *ages*
Simple, if it is dirty I wash it.
@@ProtoCookswithChefFrank Hm, maybe my supermarkets tend to have subpar/less processed ingredients than what you get in the states. Maybe I'll try again if i ever shop at a higher end place
If you like soups like that then I hope you will have an opportunity to try traditional polish thick pea-soup, it's not similar but when it comes to peas it's a must try!
I'll look for a recipe.
Looks delicious. Iam not a chef, just a football coach, but I have 12 liters pot at home., takes a lot of space, but I like the pot.
It does! I'd rather have it and not need it the need it and not have it
Thanks tho keep it up
Why do you choose to add the vegetables when you do. What is the thought process behind the timing of when you put them in the pot; sweating the onions first, adding the potatoes last etc. Asking so I can make myself a better home cook.
There is. I want the onions to get some color first. It’s less important for the carrots & celery to have color. I add the potatoes later so they don’t fall apart & are somewhat whole when the soup is done.
Thank you very much, Chef Frank! I really like to cook delicious. I started watching Epicurious out of curiosity and how much knowledge I gleaned from your recipes! And yesterday I cooked pea soup with dried yellow peas and smoked paprika, because this is my favorite soup. And today I found your channel and here is just this recipe! Tears welled up in my eyes. I feel happy! As a child, we did not live richly and my mother cooked soup simply on smoked sausage tails. So now that I can live better, I still put the sausage tail in the plate so as not to forget. Thank you again for your efforts, tips and recipes! And I would also like to recommend you to get acquainted with the cuisine of the Caucasus. I am very interested to see how you would cook pilaf or kharcho or try the hops-suneli seasoning. In Russia, because of the proximity of the territories, these dishes have come into use
And thank you separately for your speech: it is so important that the teacher sometimes repeats "it's ok, go on"
Thanks for your support!
Everytime I read the title I tune in expecting him to SPILL the pea soup
Didn't get to see this yesterday but seeing it now, it looks good.
Say, that pot does look big, had to upgrade my stock pot in I think 2020 as my 8Qt was barely big enough as I frequently found I was getting awfully close to the rivets of the handles, so picked up a larger pot and went with a 16Qt, perhaps a bit overkill and the 12Qt would've been preferable, but I say, a bit bigger than needed is better and at the time, the 12Qt almost didn't look like it was enough bigger than my old pot. Oh well. I've made stock in this new one at least twice now, the latest a HUGE turkey carcass became stock after this past thanksgiving.
So in a way, glad I went this big as some turkey carcasses will fill the pot well.
Frank: "and that is called..."
Me: "mise en place"
Frank: "yes! mise en place"
Me: feels a kind of joy I haven't felt since watching blues clues as a child
Chef Frank - missing another cooking video from you! Aside from year-end live session, mostly weekly on Thursday or Friday. Now nothing in almost two weeks?! If that's your new regular schedule, please say.
I heart Chef Frank! You're such a good teacher, and you make things interesting and engaging.
When are you, Lorenzo, and Emily going to do 4 Levels of tuna casserole? 😄
My recipe is pretty much the same, minus the potatoes. I never really thought about adding a second starchy component. The prep is the same for white bean soup, substituting soaked navy beans for the peas. Another ham bone substitute is smoked ham-hock, for a smaller batch.
I make it, as you do, with the "leftover" ham-bone....sometimes with a couple smoked hocks. My veggies are diced somewhat smaller. When we've had our fill (I make a BIG pot), the rest goes into Masons and get pressure canned. Matter of fact, just canned 9 pints last week
I like how you handle the meat (my god that's a lot of meat). I usually brown my vegetables (carrots, celery, potatoes, anchos, garlic, sweet potato), but toss the hambone in with the soup. I'm gonna switch to what you're doing. I usually add cinnamon and dijon mustard, a worth addition just for the smell.
My dad makes a similar soup with the leftover ham bone from Christmas every year, except he uses navy beans instead of split peas and doesn't usually add potatoes. It makes a huuuuuuuuge batch of soup, I remember we'd be eating it for like 2 weeks straight when I was a kid. It's very good, but after a few days of it we're all sick of it lol. I've finally convinced him to start freezing portions of the soup after he makes it so we're not forced to eat the whole batch at once.
We LOVE split pea soup! I also tweaked my mom's recipe and use a smoked turkey leg, to keep it a bit more healthful with lots of meat, and I add a teaspoon or so of fines herbs or bouquet garni - adds a nice spin!
mmm "SPILT PEA" thumbnail 😂
Thanks we will correct.
"Take it easy on the salt". Adds 2 Tbsp of salt
Thought the same thing. As he continued to add salt throughout the process he ended up with brined split-pea soup. Maybe fine for those young enough to get away with high levels of sodium needed to replace lost electrolytes.
SNERT!!!
Bro wtf is that above your TH-cam plaque???
Love love love split pea soup!!! Bones are the best part of ham! You can always add sausage for meat.
Growing up my mom made it with smoked turkey necks. It was a great winter meal
Chef, correct me if I'm wrong, but won't holding the pepper grinder over all that steam cause moisture build up in the pepper corns?
As someone that uses a pepper grinder, not noticed that to be an issue. You generally don't hold it over the pot for long anyway.
I'm sure it could, but I've never had a problem with it. Although I have dropped my pepper mill into a pot once.
Love split pea soup! In the Netherlands we often use slow cooked beef in it as well as smoked sausage. And I'm used to it being a lot thicker. I will have to try it with a ham and the ham stock though, now that I've seen your recipe. Amazing as always, chef!
I hope you enjoy it.
I make my split pea a bit different than most people. Peas are crucial to the flavor hence the name, but I use Full Circle organic (not an organic person) they have the best traditional pea flavor. Typically I’ll start with a Garlic broth made with Better than bullion’s roasted garlic flavored seasoning, peas are cooked until they break down, carrots go next, followed by capers, and handful of barley, potatoes, ham, sea salt, sun dried black pepper, and a few glugs of heavy cream.
I stand corrected 🤣 it’s Wild Harvest within a yellow circle 🟡
Your broth looks a little too watery for split pea soup.
Also can we know the back story to your starwars spoon?
Frank has the baller pepper mill. Tell us more about your kitchen gear Chef Frank!
I love my pepper cannon
on a pot that big, and soup of that quantity, is 1 bay leaf really enough? ill normally add 3-5 for that size and it turns out quite good. am i over doing it?
oh and why not use that leftover ham bone to make additional stock?
that marrow is pure flavour for your next diaper dumpling soup...
or even any pork based soup.
i am honestly curious and not trying to be the bad guy here. I am the generic home cook that experiments with every recipe i can.. so i would love to know what i may be doing wrong.
Bay leaf is used as a background flavor that give the soup a more layered flavor. I take it very easy on them. 3-5 sounds like it would be too strong m, but if you like it that is great.
I made a stock with the bone. The basic idea is that to bone and the vegetables give up their flavor to the stock. Once the stock has flavor the bone is used up and flavorless. This is why I throw them away after the stock is done.
Mouthwatering 🤤😋👍👏👌
The great idea to save the ham bone! When I saw the ham I thought, scalloped potatoes. Have you done a show on that yet?
I did a potato gratin a few months ago.
I’m one of his students…
I'm using yellow split pea, and cook potatoes on same time. This way they dissolve in a dish, adding creaminess. Also I'm using more herbs with it, especially marjoram, it helps to avoid lots of gasses, after eating legumes.
I allow onions to caramelise before adding other aromatics, waiting for them to brown more.
To first caramelise ingredients, then adding broth, it's such a game changer in flavour. It's my magic trick :)
Split pea soup is my favorite soup. My Grandma taught me how to make it when I was very young. I’ve updated it a bit but when I need a pick me up, it’s what I make.
My large pot is stored behind the sofa. If I want to use it, I need to move the sofa. Hence, it's not used that often. Sadly.
mmm, hot ham water.
Nice Soupy Hug for a chilly winters day.
:-D
Spilt pea soup? Check/update the thumbnail... Great looking soup!
No use crying over it
We
A question. Do you pre-soak your peas or do you put them in your soup dry?
BTW I have a stock pot exactly like yours with a glass lid. I have to store it on top of the refrigerator, but I love it, just like you.
You can do them dry. Soaking may save you a little simmer time though, because it re hydrate the peas. If you have a pressure cooker then it doesn't matter; 30 mins of pressure cook will turn any kind dry pea into mush.
@@frankdinh1259 Thanks, but I know that. I wanted to know how Chef Frank does it.
Just going off the sound they were making I am confident he put them in dry.
I was literally thinking about split pea soup last night, perfect timing
Not sure but look to me that in your ingredients 18-27 litters of broth is loooot of broth... I am not the chef but I don't have big pots like yours 🤣
Thanks for catching that. It has been fixed.
chef frank