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Soupe Aux Pois (pea Soup)

  • Yield: 8 to 10 servings


  • 6 ounces salt pork, cut into medium dice
  • 1 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • Freshly ground black pepper
  • 1 bay leaf
  • 1 pound dried yellow split peas
  • 10 cups water


  • In a large saucepan, over medium heat, render the salt pork. Cook for 3 to 4 minutes. Stir in the onions, carrots, and celery. Season with black pepper. Sauté for 4 minutes. Stir in the bay leaf and peas. Add the water. Bring to a boil, reduce the heat to medium low and cook until the peas are tender, about 1 1/2 hours. Reseason if necessary.
  • **The soup can either be pureed until smooth or served as is with crusty bread.
  • Ladle the soup into individual serving bowls and garnish with parsley.