Portage Saint Germain Soup (Split Pea With Ham)

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“A recipe that I have had in my files for over 25 years.”
1hr 40mins

Ingredients Nutrition

  • 4 12 cups water
  • 1 lb ham bone
  • 2 cups chicken stock
  • 2 cups split peas, rinsed
  • 23 cup leek, finely chopped (or green onion)
  • 13 cup carrot, finely chopped
  • 13 cup celery, finely chopped
  • 12 teaspoon sugar
  • 18 teaspoon marjoram
  • 1 pinch pepper
  • 2 12 cups milk
  • 1 cup whipping cream


  1. In a large stock pot, add the water, ham bone, chicken stock and split peas. Bring to a boil, skim the surface and simmer, covered for 30 minutes.
  2. Add the leeks, carrots and celery. Simmer for 30 - 40 minutes until peas are soft. Remove bone to cool somewhat.
  3. Add the sugar, marjoram, pepper, milk and cream. Simmer for 10 minutes.
  4. Remove the meat from the ham bone and add to the soup.

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