Gordon Ramsay Split Pea Soup delivers a deeply flavorful and comforting bowl, perfect for a wholesome meal that’s surprisingly simple to prepare, making it an ideal choice for weeknight dinners or hearty lunches.
Key Ingredients for Gordon Ramsay Split Pea Soup
- 2 tablespoons olive oil
- 2 large yellow onions, chopped
- 4 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound dried green split peas, rinsed and picked over
- 8 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 pound smoked ham hocks or a thick slice of ham, bone-in
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Optional Garnish: croutons, fresh parsley, a dollop of sour cream or Greek yogurt
How to Make Gordon Ramsay Split Pea Soup
This Gordon Ramsay Split Pea Soup is a culinary masterpiece that’s surprisingly easy to master, offering a rich, savory flavor profile that’s both deeply satisfying and incredibly comforting, all within a reasonable preparation time of about 15-20 minutes active cooking, with a longer simmer time.
Step-by-Step Instructions
Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Combine Ingredients: Add the rinsed split peas, chicken broth, ham hocks (or ham slice), bay leaves, and dried thyme to the pot. Stir everything together to combine.
Bring to a Boil and Simmer: Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot loosely (allowing some steam to escape), and let it simmer gently for at least 1.5 to 2 hours, or until the split peas have broken down and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
Remove Ham and Shred: Carefully remove the ham hocks or ham slice from the pot. Once cool enough to handle, remove any meat from the bone and shred or chop it. Discard the bone and skin.
Blend (Optional) and Season: For a creamier soup, you can use an immersion blender to partially or fully blend the soup directly in the pot. Alternatively, you can carefully transfer portions of the soup to a regular blender (venting the lid and covering it with a towel to avoid steam buildup) and blend until smooth, then return it to the pot. Stir the shredded ham back into the soup.
Final Seasoning: Taste the soup and season generously with salt and freshly ground black pepper. Remember that ham can be salty, so season gradually. Remove and discard the bay leaves before serving.
Why You’ll Love This Gordon Ramsay Split Pea Soup
You’ll adore this Gordon Ramsay Split Pea Soup for its incredible depth of flavor without demanding hours of complex preparation. The star of this dish is undoubtedly its rich, savory base, developed through the slow simmering of humble split peas with aromatic vegetables and the subtle smokiness of ham. This homemade version offers significant cost savings compared to purchasing a similar quality soup at a restaurant, making it a truly budget-friendly option. What elevates this soup beyond the ordinary are the wonderfully flavorful toppings you can add, like crispy croutons or a sprinkle of fresh herbs, transforming it into a gourmet experience right in your own kitchen.
Think of it as a more elevated, restaurant-worthy cousin to your everyday lentil soup, offering a satisfyingly thick and hearty texture that warms you from the inside out. So, don’t hesitate to dive into this delightful recipe; gather your ingredients and experience the magic of Gordon Ramsay’s split pea soup for yourself – your taste buds will thank you!
Storing and Reheating Tips
Refrigeration: Allow the Gordon Ramsay Split Pea Soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freezing: For longer storage, cool the soup completely and ladle it into freezer-safe containers or heavy-duty freezer bags. Leave a little headspace for expansion. It can be frozen for up to 3 months.
Reheating: To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. If frozen, thaw overnight in the refrigerator, then reheat on the stovetop. You may need to add a splash of broth or water if the soup has thickened too much during storage.
Final Thoughts
This Gordon Ramsay Split Pea Soup is a testament to how simple ingredients can create extraordinary flavor. We encourage you to try making this comforting and delicious soup at home; it’s sure to become a favorite in your recipe repertoire.
Gordon Ramsay Split Pea Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 2 large yellow onions, 4 carrots, 3 celery stalks, 4 cloves garlic
- Add the rinsed split peas, chicken broth, ham hocks (or ham slice), bay leaves, and dried thyme to the pot. Stir everything together to combine.1 pound dried green split peas, 8 cups chicken broth, 1 pound smoked ham hocks or a thick slice of ham, 2 bay leaves, 1 teaspoon dried thyme
- Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot loosely (allowing some steam to escape), and let it simmer gently for at least 1.5 to 2 hours, or until the split peas have broken down and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Carefully remove the ham hocks or ham slice from the pot. Once cool enough to handle, remove any meat from the bone and shred or chop it. Discard the bone and skin.1 pound smoked ham hocks or a thick slice of ham
- For a creamier soup, you can use an immersion blender to partially or fully blend the soup directly in the pot. Alternatively, you can carefully transfer portions of the soup to a regular blender (venting the lid and covering it with a towel to avoid steam buildup) and blend until smooth, then return it to the pot. Stir the shredded ham back into the soup.
- Taste the soup and season generously with salt and freshly ground black pepper. Remember that ham can be salty, so season gradually. Remove and discard the bay leaves before serving.Salt, freshly ground black pepper, 2 bay leaves