Let’s be real for a second. Most split pea soup is kind of depressing. It’s usually this thick, grayish sludge that sits in a bowl like wet cement, tasting mostly of salt and maybe a distant hint of ham. But then there’s the Ina Garten pea soup recipe, officially known as Parker’s Split Pea Soup.
It’s different.
Honestly, I used to avoid split pea soup at all costs until I saw how the Barefoot Contessa does it. She doesn't just dump everything in a pot and hope for the best. There is a specific, somewhat weird technique involved that fixes the "mush factor" most people hate.
The Texture Secret You’re Probably Skipping
The biggest mistake people make with split pea soup is cooking all the peas at once. If you do that, you end up with baby food. Ina’s recipe, which she actually got from a chef named Parker Hodges who worked at her specialty food store for 15 years, uses a two-step method.
You add half the dried peas at the beginning. They simmer for about 40 minutes until they completely break down and create a creamy, thick base. Then—and this is the part that feels wrong but is actually genius—you add the second half of the peas and simmer for another 40 minutes.
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That second batch stays somewhat intact. You get a soup that is simultaneously silky and chunky. It’s a texture game-changer.
What You’ll Need
- Dried split green peas: Get the 1-pound bag. Don't try to use canned peas; it won't work.
- Vegetables: We’re talking 2 cups of diced carrots, 1 cup of diced red boiling potatoes (keep the skins on!), yellow onions, and garlic.
- The Liquid: 8 cups of chicken stock. If you’re a vegetarian, vegetable stock is fine, but Ina always pushes for "good" chicken stock because of the depth.
- The Flavor: Dried oregano, kosher salt, pepper, and olive oil.
Why There’s No Ham (And Why It’s Better)
Most traditional recipes rely on a smoky ham bone or a hock to give the soup flavor. Ina skips it. Instead, she leans on the red potatoes and carrots for sweetness and body.
It’s surprisingly light.
By using olive oil and oregano instead of heavy pork fat, the actual flavor of the peas comes through. It’s earthy rather than just being a salt bomb. If you really miss that smoky vibe, some home cooks swap in a dash of smoked paprika or finish it with crispy prosciutto, but the base recipe is solid without a single scrap of meat.
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The Fresh Pea Alternative
Now, if you were actually looking for her fresh pea soup—the bright green one she often serves for spring lunches—that’s a totally different animal.
That one uses frozen peas. It’s much faster. You sauté leeks and onions in butter, add chicken stock and frozen peas, boil for just a few minutes, and then throw in a massive amount of fresh mint. You puree the whole thing and whisk in some crème fraîche.
It’s the polar opposite of the split pea version. It’s vibrant, zesty, and takes maybe 20 minutes start to finish. If you’re in a rush or want something that doesn't feel like "winter comfort food," that’s the path you want to take.
Common Blunders to Avoid
I’ve seen people mess this up by being impatient. Don't skip the foam skimming. When the peas start boiling, they release this grayish-white foam. Use a big spoon and get rid of it. If you leave it, the soup looks muddy and tastes slightly "off."
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Also, stir the pot. Frequently. Split peas love to sink to the bottom of a Dutch oven and burn onto the surface. Once they burn, that charred taste permeates the whole batch, and there’s no saving it.
Pro Tips for the Best Results
- The Thickening Factor: This soup thickens a lot as it sits. If you make it ahead of time, it will basically be a solid block in the fridge the next morning. Just whisk in a little more broth or water while you’re reheating it.
- The Potato Choice: Use red boiling potatoes. They hold their shape better than Russets, which tend to disintegrate into nothingness.
- The Salt: Use kosher salt. If you use fine table salt, use about half the amount the recipe calls for, or you’ll ruin the dish.
How to Serve It Like a Pro
Ina usually serves this with a "big" garnish. Garlic croutons are the classic move. Or, if you want to go the extra mile, do what she does with her Spanish pea soup version and top it with a slice of crispy Serrano ham or prosciutto that’s been crisped up in the oven at 425°F for 5 minutes.
It adds that salty crunch that makes the whole bowl feel like a restaurant meal.
Next Steps for Your Kitchen
To get started with the Ina Garten pea soup recipe, make sure you have a heavy-bottomed pot—ideally a 4-quart Dutch oven. Start by sautéing your onions and garlic in olive oil for about 10 to 15 minutes until they’re translucent before adding your first round of peas. Remember to keep an extra box of chicken broth on hand for the next day, because you will need to thin out those leftovers.