“A great pea soup requires the correct texture.If to much liquid is added the soup will be watery, and if too little is used, the soup is thick and gloppy. The sherry, broth and water plus blending 2 cups of the soup makes for the perfect texture while the bacon adds the subtle smokiness. Found this recipe in Cuisine at Home”
1hr 50mins

Ingredients Nutrition


  1. Sauté onion, celery, and carrot in butter for the soup in a large pot, covered, over medium high heat for 3-4 minutes, or until vegetables are soft.
  2. Deglaze with sherry; reduce until nearly evaporated. Add broth, water, split peas, bacon and seasonings.
  3. Bring to a boil, and simmer partially covered, 50-60 minutes or until pear are tender.
  4. Remove bacon and bay leaf.
  5. Puree 2 cups of soup in a blender; return the pureed mixture to the pot.
  6. Stir in frozen peas, ham, parsley, butter (if using), salt and pepper.
  7. Combine sour cream, zest, and mint for the cream in a bow. Garnish soup with a dollop of the cream and sprig of mint if desired.

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