Let’s talk about comfort food at its finest. There’s something utterly soothing about a warm, hearty bowl of split pea soup. It’s the kind of dish that hugs you from the inside out, perfect for chilly evenings, casual family dinners, or even when you want to impress friends with something both simple and sophisticated. The iconic Smith & Wollensky Split Pea Soup isn’t just any pea soup-it’s a restaurant-quality experience that blends creamy textures, savory flavors, and a depth of aroma that will make your kitchen smell like a five-star eatery.
This isn’t just a recipe-it’s a culinary journey. From selecting the right peas to layering flavors with aromatics and smoked meats, we’ll walk you through every step. Whether you’re a seasoned cook or a newbie who wants to elevate their soup game, this guide will make sure your split pea soup comes out creamy, flavorful, and utterly irresistible.
Smith And Wollensky Split Pea Soup Recipe
If you’ve ever been to Smith & Wollensky, you know they do steaks, seafood, and yes, their famous split pea soup in a way that feels like a cozy, upscale hug. This recipe is a faithful take on their version-rich, velvety, and deeply satisfying, with a hint of smokiness and a subtle sweetness from the vegetables. The soup is thick enough to stand on its own but smooth enough to be spooned effortlessly into a bowl with some crusty bread.
Ingredients Needed
Here’s a complete list to make this soup exactly as Smith & Wollensky would serve it:
- 1 pound dried split peas – green or yellow, rinsed and sorted
- 8 cups chicken stock – for that rich, savory base
- 1 large onion – finely chopped
- 2 celery stalks – diced, for that classic aromatic crunch
- 2 large carrots – peeled and diced
- 3 cloves garlic – minced
- 1 bay leaf – adds subtle herbal depth
- 1 teaspoon dried thyme – or 2 sprigs of fresh thyme
- Salt and black pepper – to taste
- 6 ounces ham or smoked ham hock – the secret to that deep, smoky flavor
- 2 tablespoons olive oil or butter – for sautéing the aromatics
- Optional garnish: fresh parsley, croutons, or a drizzle of cream
Cooking Instructions
Let’s break it down step by step, conversationally, so you never feel lost:
- Prep the peas: Rinse the dried split peas under cold water, removing any small stones or debris. Set aside.
- Sauté the aromatics: In a large soup pot, heat olive oil or butter over medium heat. Add onions, celery, and carrots. Sauté until they’re soft and fragrant-about 5-7 minutes. Toss in garlic and cook for another minute.
- Add peas and stock: Stir in the rinsed peas, then pour in the chicken stock. Make sure the peas are fully submerged.
- Add herbs and ham: Drop in the bay leaf, thyme, and ham or ham hock. Bring the mixture to a gentle boil.
- Simmer low and slow: Reduce heat to low and cover. Let the soup simmer for 1.5-2 hours, stirring occasionally to prevent sticking. The peas should be completely soft and slightly mushy.
- Blend if desired: For an ultra-creamy texture, use an immersion blender to partially or fully puree the soup.
- Season and serve: Remove the bay leaf and ham hock. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with parsley, croutons, or a touch of cream.
Ingredient Insights
Every ingredient has a role to play in creating that Smith & Wollensky magic:
- Split peas: Naturally creamy when cooked, they’re the backbone of this soup. Green peas have a more robust flavor, yellow peas are milder and slightly sweeter.
- Ham or ham hock: Provides a smoky, savory depth that makes the soup feel rich without being heavy.
- Aromatics (onion, celery, carrot, garlic): This classic mirepoix adds sweetness and balances the saltiness of the ham.
- Herbs (thyme, bay leaf): These subtle flavor notes elevate the soup from simple to refined.
- Chicken stock: Using a quality stock is key; it’s the canvas for all your flavors.
Expert Tips
If you want your soup to be restaurant-quality, here’s where the pros weigh in:
- Rinse and sort peas carefully to avoid grit in your soup.
- Slow simmering is crucial; rushing will leave peas grainy.
- Use a ham hock for authentic smokiness rather than pre-cooked ham chunks.
- Layer flavors: sautéing veggies first and adding herbs gradually makes a huge difference.
- Consistency matters: partially blending gives that velvety texture while keeping some bite.
Recipe Variations
Want to experiment a bit? Try these:
- Vegetarian: Skip the ham and use vegetable stock; add a dash of smoked paprika to mimic smokiness.
- Creamy version: Stir in ½ cup heavy cream or coconut cream before serving.
- Spicy twist: Add a pinch of cayenne or smoked chili powder for warmth.
- Chunky style: Leave some peas whole and dice the ham instead of using a hock.
Final Words
Making Smith & Wollensky Split Pea Soup at home is more than just a recipe-it’s an experience. The aroma, the rich flavor, the cozy feeling of ladling it into a bowl… it’s comfort, sophistication, and tradition all in one. Even if it takes a couple of hours, it’s worth every second because the result is truly spectacular.
This soup proves that simple ingredients, when treated with care and attention, can create magic. And the best part? Leftovers taste even better the next day.
FAQs
What Are The Main Ingredients In Smith And Wollensky’s Split Pea Soup?
The primary ingredients include dried split peas, onions, carrots, celery, garlic, smoked ham hock or bacon, chicken or vegetable broth, thyme, bay leaves, salt, and pepper. Some variations may include a splash of cream for added richness.
How Do You Prepare Split Peas For This Soup?
Rinse the split peas thoroughly under cold water and remove any debris or discolored peas. There is no need to soak them, but some recipes suggest soaking for a few hours to reduce cooking time.
Can I Make Smith And Wollensky Split Pea Soup Without Meat?
Yes, you can make a vegetarian version by omitting the ham hock or bacon and using vegetable broth instead of chicken broth. Adding smoked paprika or liquid smoke can help replicate the smoky flavor.
How Long Does It Take To Cook Split Pea Soup?
Cooking time usually ranges from 1 to 2 hours. The peas should be tender and the soup thickened, with occasional stirring to prevent sticking.
Do I Need To Blend The Soup?
Blending is optional. Smith and Wollensky’s version tends to be hearty with chunks of vegetables and peas, but you can use an immersion blender to achieve a smoother consistency if desired.
What Is The Best Way To Season This Soup?
Season with salt and black pepper to taste. Herbs like thyme and bay leaves are integral, and a small pinch of smoked paprika or nutmeg can enhance depth. Season gradually and adjust toward the end of cooking.
Can I Make This Soup Ahead Of Time?
Yes, split pea soup often tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months.
How Do I Prevent The Soup From Becoming Too Thick?
Add extra broth or water gradually during cooking if the soup becomes too thick. Stir occasionally and monitor consistency to ensure it remains creamy without being pasty.
What Can I Serve With Smith And Wollensky Split Pea Soup?
It pairs well with crusty bread, garlic toast, or a simple green salad. Some people enjoy topping it with croutons or a sprinkle of grated Parmesan cheese for added texture and flavor.
Is This Recipe Gluten-free?
Yes, the basic split pea soup recipe is naturally gluten-free, provided that all broths and added seasonings do not contain gluten. Always check labels for any processed ingredients.