Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Split Pea Soup

  • Yield: 8 to 10 servings


  • 1 pound dried split peas
  • 1 ham bone, or 2 cups cubed ham
  • 3 quarts chicken broth
  • 1 cup chopped celery
  • 1 cup chopped onions
  • One-half cup grated carrots
  • 1 teaspoon thyme
  • 2 teaspoons salt (more or less to taste)
  • 1 teaspoon freshly ground black pepper
  • Pinch or two of cayenne
  • 2 bay leaves
  • One-half cup dry sherry


  • Combine all of the ingredients, except the sherry, in a large Dutch oven. Bring to a boil, then reduce the heat and simmer for about two hours, stirring occasionally. If it becomes too thick for your taste, add more broth. Add the sherry and simmer for 30 minutes. Remove the bay leaves. Adjust the seasonings if necessary and serve hot.