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Emeril's Split Pea Soup

Emeril's Split Pea Soup

Some croutons and a litte hot sauce take this silky split pea soup to a whole new level.

  • Prep Time: 15 minutes
  • Total Time: 1 1/2 to 2 hours
  • Yield: 8 servings


  • 1 tablespoon olive oil
  • 2 cups chopped yellow onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped garlic
  • 1 bay leaf
  • 1 pound dried green split peas, picked over and rinsed
  • 9 cups chicken broth
  • 1 cup milk
  • 1/2 teaspoon hot sauce
  • Croutons, for serving, optional


  • In a large soup pot over medium-high heat, heat the olive oil. Add the onions, salt, black pepper and red pepper flakes and cook, stirring 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, until the peas are very tender, about 1 hour and 15 minutes.

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

    Add the milk and, using a hand-held immersion blender (or in a regular blender in batches), process until smooth. Add the hot sauce and serve hot, garnished with the croutons.

Recipe Details