Emeril's Split Pea Soup

Go Green With a Big Bowl

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Legendary chef Emeril whips up some deliciously hearty soups, perfect for autumn and winter dinners.


  • 1 tablespoon olive oil
  • 2 cups yellow onions, chopped
  • Salt
  • Freshly ground black pepper
  • Crushed red pepper flakes
  • 1 tablespoon garlic, chopped
  • 1 bay leaf
  • 1 pound green split peas, picked over and rinsed (dried)
  • 8 cups chicken broth
  • 1 cup milk
  • Hot Sauce, to taste (sauce of your choice)
  • Cooking Directions

    In a large soup pot over medium-high heat, heat the oil.

    Add the onions. Season with salt, pepper, crushed red pepper. Sauté for 2 minutes.

    Add the garlic, bay leaf, and split peas and cook, stirring , for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender.

    Remove from the heat and let cool slightly. Remove the bay leaf and discard.

    Add the milk and, using a hand-held immersion blender, process until smooth. Add the hot sauce and serve hot.

    Recipe adapted from "Everyday is a Party Cookbook", by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

    Recipe Summary

    Main Ingredients: peas, onions, chicken broth, olive oil

    Course: Soup, Vegetable, Lunch, Main Course, Dinner

    More Recipes You May Like
    Emeril Lagasse's Simple Split Pea Soup
    Emeril Lagasse's Slow-Cooker Recipe Challenge
    Emeril's Pea Soup
    A Great First Course
    Twin Chefs: Carrot Soup With Pea Salsa
    Peas and Carrots -- With a Twist!
    Emeril's Garden Vegetable Soup
    A Hearty Winter Soup
    Emeril's Roasted Pumpkin Soup
    Warm Up With This Fall Soup
    Emeril's Potato and Leek Soup
    Warm Up on Thanksgiving With This Soup
    Dwight D. Eisenhower's Vegetable Soup
    Fill Up on This Delicious Soup