This is split pea soup for split pea soup haters. I mean, obviously, if you're a split pea soup lover, you're going to love it.
But, I know for a fact that even those who "claim" to hate peas of any kind will still love this soup. More about how I know that later.
The soup itself is thick, rich, and flavor-packed, with just enough ham to make it interesting. But, at the risk of minimizing the deliciousness of the soup itself, I gotta say that the crispy fried potatoes with truffle oil are where it's at.
*Recipe includes vegan substitutions.

Earlier this year, we spent a couple of weeks in California visiting some good friends. It was the first time we'd visited with our little home on wheels, so we invited them over for dinner soon after we arrived and I made this soup. (For those of you are new here, my husband and I are full time travelers, living, working, and traveling around the country in a 5th wheel RV.)
After dishing it out and settling around the fire to eat, one of our friends said, "This cannot be split pea soup." I assured him that it absolutely was split pea soup and he said, "I didn't want to say anything, but I really don't like peas. But, this soup is fantastic. I can't believe it's pea soup." And he proceeded to happily eat his entire bowl.
So, if there's someone in your household who doesn't typically like peas or pea soup, they just might like this version.
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How to Pack a Lot of Flavor Into Split Pea Soup
Hello, my name is Rebecca, and I love strong, complex flavors. My favorite dishes involve a wide variety of textures and layer after layer of flavor. I want to eat things that are multi-dimensional and jam packed with flavor.
There are five universally accepted "tastes" that are perceived by our taste buds: sweet, salty, sour, bitter and umami. In this recipe, every one of those components are added in one way or another, building the layers of flavor one step at a time.
Here's how we do that in this split pea soup:
#1. Onions, leeks, garlic, AND scallions.
Most recipes include at least one thing from the allium family - onions, garlic, leeks, scallions, chives, and shallots - because they provide a bright, complex flavor foundation to nearly every kind of savory dish.
In this recipe, I included 4 out of the 5 main types of allium because each offers a delicious new subtle component of flavor. Onions leeks, and garlic infuse the soup base with pungent, savory, slightly sweet, flavors.
Then, right before serving, sprinkle on a few chopped scallions or chives to finish the soup with a delicate, slightly sharp, fresh flavor that cuts through the richness of the truffle oil and potatoes.
#2. Fresh herbs and a pinch of sugar lifts the other flavors in split pea soup
This recipe includes a generous amount of thyme, coriander, and cumin, plus a ½ teaspoon of sugar. I LOVE this combination of spices.
- Thyme has a woodsy, concentrated herbal flavor with a touch of floral for good measure. To me, it tastes like the woods smell - all fresh and wild - which is why it's the perfect compliment to anything that grows.
- Coriander leaves (aka, cilantro) have a tart, almost citrusy flavor. But, the seeds are another story. Coriander seeds can be used whole or ground into a powder. Either way they contribute an earthy flavor that's a bit tart and a bit sweet, and, like thyme, slightly floral.
- Cumin is also earthy and warm. But, it also adds a smokiness that brings out the flavor in the ham, and adds a slight bitterness that complements the flavors of onion and garlic, and balances the woodsy elements of this soup.
In addition to salt and pepper, Thyme, Coriander, and Cumin compliant each other nicely and bring out the flavor of the peas and ham.
Why include a pinch of sugar?
Sugar increases the aroma of flavor, thereby enhancing flavor intensity. Most of us tend to think of sugar as a sweater, which of course, it is. But, sugar also helps us taste ingredients better.
In addition, sweet ingredients balance bitter and sour elements in food - not covering them up, but smoothing them out, giving them what you might call rounded corners.
For these reasons, I like to add a bit of sugar to all kinds of savory dishes, from soups to pasta sauce. You don't need much to take advantage of sugar's super powers. In this soup, just ½ teaspoon does the trick.
#3. Pump up the comfort with Ham and Worcestershire
There's something about the meaty, slightly sweet, smokiness of ham that takes a humble pot of spit peas and turns it into comfort food.
Worcestershire Sauce includes anchovies and/or soy sauce, giving it a powerful umami flavor.
Because of this, I find myself using it ALL. THE. TIME, in marinara sauce and Latvian stew and Green Chili and Meatloaf and Classic Fish and Chips. It adds that illusive umami component of flavor to a wide variety of dishes, including split pea soup.
How to Make Crispy Truffle Fried Potatoes
The hardest thing about making truffle fried potatoes is not eating all of them before they make it to the soup.
Besides mashing them with cream cheese and butter, my absolute favorite way to cook potatoes is to boil them until barely fork tender, then fry or roast them in butter and oil. The technique results in potatoes that are creamy on the inside, and crisp and crackling on the outside.
Toss those crisp fried potatoes around in some truffle oil and they become the most delicious split pea soup topping.
There seem to be a number of truffle oil haters in the world, but this girl isn't one of them. I will say this: truffle oil has a very strong flavor, so you have to be careful to not add too much.
Start by tossing the freshly fried potatoes in about 2 tablespoon of truffle oil then drizzle a bit more over the individual bowls of soup if you wish.
As is the case in all of cooking, it's important to taste frequently and often. Before haphazardly drizzling copious amounts of truffle oil over bowls of soup, taste a spoonful of soup with a truffled potato and go from there.
Just that touch of truffle oil on the potatoes might be enough. Or, you might want to add a touch more.
It's up to you, just go slowly, tasting as you do.
How to Make Vegan Split Pea Soup
Two substitutions are all that's necessary to make an equally delicious vegan split pea soup.
- Use vegan butter instead of dairy butter, or eliminate the butter and increase the amount of olive oil
- Eliminate the ham and add about ½ cup of nutritional yeast. Nutritional yeast adds a rich, savory flavor to this soup that can easily take the place of ham.
What to Serve with Split Pea Soup
Split pea soup is hearty enough to be a meal unto itself but I also love to serve it with warm, buttery homemade dinner rolls or thick slices of buttered white bread or honey wheat bread.
For the classic soup and salad combination, serve split pea soup with Israeli Salad or Jicama Salad with Apples.
Or choose a soup and salad combo and pair this soup with hot ham and cheese sandwiches or a classic BLT with secret sauce.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
📖 Recipe
Split Pea Soup with Crispy Fried Potatoes and Truffle Oil
Topping this thick, flavor-packed split pea soup with crispy fried potatoes and truffle oil takes it from delicious to 100% irresistible.
Want to just make the potatoes? Here's that recipe.
Ingredients
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons butter, divided
- 1 cup chopped yellow onions
- 2 medium leeks, white and pale-green parts only, chopped
- 4 cloves garlic, minced
- Salt and pepper
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons ground cumin
- ½ teaspoon granulated sugar
- 1 pound dried split green peas, rinsed
- 1 cup chopped ham (See note below)
- 8 cups vegetable broth, chicken broth, or water
- 1 tablespoon Worcestershire sauce
- 2 pounds Yukon gold potatoes
- 1 - 3 tablespoons lemon juice (to taste)
- 2 - 4 tablespoons Truffle oil
- ¼ - ½ cup chopped chives or scallions, for serving (optional)
Instructions
- Heat 2 tablespoon oil and 1 tablespoon butter in a large, saucepan over medium heat just until the butter is melted. Add the onion, leeks, and garlic. Sprinkle in 1 ½ teaspoon salt and ½ teaspoon ground black pepper. Cook, stirring every now and then, until the vegetables are soft, about 4-6 minutes.
- Add the thyme, coriander, cumin, and sugar, and cook, stirring constantly, for 1 minute longer.
- Add split peas, ham, broth, and Worcestershire sauce. Bring to a boil, then lower the heat to maintain a gentle simmer. Cook uncovered, stirring occasionally until the peas are very soft and falling apart, about 1 ½ hours. (Cover towards the end of the soup is getting too thick - see note below.)
- Fill a 2 or 3-quart saucepan with water and add 2 tablespoon salt. Peel the potatoes and cut them into 1-inch pieces. As you cut the potatoes, drop them into the water.
- Set the pan over high heat, bring to a boil, and cook until the potatoes are soft but slightly underdone. Drain in a colander in the sink.
- Heat 2 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter has melted, add the potatoes. Sauté the potatoes, turning them every once in a while, until they are golden brown and crispy. (Handle the potatoes as little as possible to allow them to develop a crispy crust.)
- Remove the potatoes from the pan with a slotted spoon, placing them on a plate or in a bowl. Drizzle 2 tablespoon of truffle oil over the potatoes and toss gently to coat. Taste one of the potatoes for salt; if desired, sprinkle them with a bit more salt.
- Remove the split pea soup from the heat and stir in 1 tablespoon lemon juice. Taste and add as much more salt, pepper and lemon juice as you like.
- To serve, ladle the soup into bowls and top with potatoes, a drizzle of truffle oil (optional), and chives or scallions.
While the soup simmers, make the potatoes:
Finish the soup and serve:
Notes
What Kind of Ham is Best in Split Pea Soup?
Use any kind of ham you like in this soup, but the better the ham the better your soup will be. I almost always make this soup when I've ordered a Honey Baked Ham for a holiday celebration. Inevitably, we have some leftovers, which I freeze until I'm ready to use it in split pea soup. But, I've also picked up a small package of ham slices, chopped them into bits, and used them in this soup. Use whatever you have, or whatever you like.
How to Make Vegan Split Pea Soup:
- Use vegan butter instead of dairy butter, or eliminate the butter and increase the amount of olive oil
- Eliminate the ham and add about ½ cup of nutritional yeast. Nutritional yeast adds a rich, savory flavor to this soup that can easily take the place of ham.
How to Control the Consistency of Split Pea Soup
I prefer split pea soup to be rich and thick, not watery. To achieve that consistency, simmer the peas in the soup with the pot uncovered. This allows some of the water to evaporate, resulting in a lovely thick soup. However, it's important to keep an eye on it towards the end of cooking. If it starts to get too thick, either cover the pot for the remainder of the cooking time or add some more water or broth.
An Important Note About the Amount of Salt in this Recipe
In all my years of writing recipes, I've learned that salt is a tremendously subjective flavoring ingredient, specific to personal tastes and dietary preferences. Therefore, I always list the minimum amount of salt a recipe requires and then trust the cook to add as much more as they like.
In the case of this soup, I usually end up adding quite a bit more at the end of cooking. If you find yourself doing the same, do not be alarmed. It's a large pot of soup, so flavoring it requires a decent amount of salt.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 434Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 23mgSodium: 920mgCarbohydrates: 54gFiber: 9gSugar: 10gProtein: 13g
Marry says
Finally, I made a great split pea soup, thanks to you Rebecca, and learned a few new techniques. Your post & picture sucked me right in. Here's what I did; toasted whole cumin & coriander seeds then ground them, used 1/2 whole peas, soaked overnight, 1/2 split peas not soaked, used 6 C chick stock, 2 C veggie stock, added a piece of Kombu while simmering and removed before serving, and omitted the ham. First time I've had truffle oil and I liked it. Hope you're having the best time on the road, I'm envious.
RebeccaBlackwell says
Hi Marry! Your comment just made my whole morning. I love that you found this recipe useful and love even more how you adapted it to your personal tastes and preferences. I especially like your use of Kombu and am absolutely going to try that next time. I appreciate so much your taking the time to leave a comment. I know that it's incredibly useful for everyone else who comes across a recipe to discover how other people changed and adapted it. Thank you, thank you! xo