Culinary Advisor
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Split Pea Soup with Tasso
Created by Chef Remy
Velvety green split peas simmered low and slow with chunks of fiery tasso ham, the holy trinity, and enough Cajun soul to warm you from the inside out on the coldest bayou night.
Split pea soup belongs to every grandmother who ever stood at a stove. But in Louisiana, we make it our own. The secret is tasso, that beautiful spicy smoked pork that puts regular ham hock to shame. One bite and you understand why we do things different down here.
My grandmother Evangeline made this soup every winter, stretching a little tasso into a pot big enough to feed the whole family twice over. She taught me that the peas do most of the work if you let them. Low heat, patience, and layers of seasoning. The tasso renders its smoky fat into the soup while the peas break down into something silky and satisfying.
At Lagniappe, this soup disappears faster than anything else on our winter menu. Folks come in from the cold, wrap their hands around a bowl, and you can see their shoulders drop. That's what good food does. It takes care of people. The holy trinity builds your flavor base, the tasso brings smoke and heat, and the split peas tie everything together into pure comfort.
Don't rush this one. Let the soup simmer until the peas fall apart on their own. Taste as you go. Adjust the heat, the salt, the pepper. By the time you're done, you'll have a pot of something that tastes like it took all day, and in a way, it did. That's the bayou way.
The technique, the tradition, and the story behind every dish.
Discover Culinary AdvisorIngredients
dried green split peas
Quantity
1 pound
rinsed and picked over
tasso ham
Quantity
8 ounces
cut into 1/2-inch cubes
vegetable oil or bacon fat
Quantity
2 tablespoons
yellow onion
Quantity
1 large
diced
celery stalks
Quantity
3
diced
green bell pepper
Quantity
1 medium
diced
garlic
Quantity
4 cloves
minced
chicken stock or ham stock
Quantity
8 cups
bay leaves
Quantity
2
fresh thyme leaves
Quantity
1 teaspoon
Cajun seasoning
Quantity
1 teaspoon
smoked paprika
Quantity
1/2 teaspoon
cayenne pepper
Quantity
1/4 teaspoon, plus more to taste
kosher salt
Quantity
1 teaspoon, plus more to taste
black pepper
Quantity
1/2 teaspoon
freshly cracked
apple cider vinegar
Quantity
2 tablespoons
hot sauce (optional)
Quantity
for serving
green onions (optional)
Quantity
for garnish
sliced
| Ingredient | Quantity |
|---|---|
| dried green split peasrinsed and picked over | 1 pound |
| tasso hamcut into 1/2-inch cubes | 8 ounces |
| vegetable oil or bacon fat | 2 tablespoons |
| yellow oniondiced | 1 large |
| celery stalksdiced | 3 |
| green bell pepperdiced | 1 medium |
| garlicminced | 4 cloves |
| chicken stock or ham stock | 8 cups |
| bay leaves | 2 |
| fresh thyme leaves | 1 teaspoon |
| Cajun seasoning | 1 teaspoon |
| smoked paprika | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon, plus more to taste |
| kosher salt | 1 teaspoon, plus more to taste |
| black pepperfreshly cracked | 1/2 teaspoon |
| apple cider vinegar | 2 tablespoons |
| hot sauce (optional) | for serving |
| green onions (optional)sliced | for garnish |
Equipment Needed
- •Large Dutch oven or heavy-bottomed pot (6-quart minimum)
- •Wooden spoon for stirring
- •Ladle
Instructions
- 1
Render the tasso
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the oil and let it shimmer. Add the tasso cubes and cook, stirring occasionally, until the edges turn crispy and the fat renders out, about 5 to 7 minutes. The kitchen should smell like a Louisiana smokehouse. That rendered fat is liquid gold for building flavor.
If you can't find tasso, andouille sausage works, but add a pinch more cayenne and some extra smoked paprika to compensate for tasso's unique heat. - 2
Build the holy trinity
Add the onion, celery, and bell pepper to the pot with the tasso. This is your holy trinity, the foundation of every Cajun dish worth eating. Cook, stirring often, until the vegetables soften and the onion turns translucent, about 8 minutes. Season with a pinch of salt now. We're building flavor in layers.
Cut your trinity vegetables roughly the same size so they cook evenly. Rustic is fine, but uniform matters. - 3
Add aromatics and spices
Add the garlic and cook until fragrant, about 30 seconds. Now add the Cajun seasoning, smoked paprika, and cayenne. Stir everything together and let those spices bloom in the hot fat for one minute. You'll smell the difference when spices hit heat. That toasty aroma means they're waking up.
- 4
Add peas and liquid
Pour in the split peas and stir to coat them in all that flavorful fat. Add the stock, bay leaves, and thyme. Bring the pot to a boil, then reduce heat to a gentle simmer. The surface should have lazy bubbles rising, nothing vigorous.
Split peas don't need soaking like dried beans. Rinse them well and pick out any small stones, but they're ready to cook straight from the bag. - 5
Simmer until creamy
Let the soup simmer uncovered, stirring every 15 minutes or so, for about 1 hour and 15 minutes to 1 hour and 30 minutes. The peas will gradually break down and thicken the soup into a velvety texture. Scrape the bottom of the pot when you stir to prevent sticking. The soup is ready when most peas have dissolved but you can still see some whole pieces for texture.
- 6
Adjust consistency
If your soup gets too thick (and it will thicken more as it sits), add stock or water a half cup at a time until you reach your desired consistency. Some folks like it thick enough to hold a spoon upright. Others want it more brothy. Neither is wrong. Trust your palate.
The soup will continue to thicken as it cools and even more overnight. Plan to add liquid when reheating. - 7
Season and finish
Remove the bay leaves. Stir in the apple cider vinegar. This brightens everything and cuts through the richness. Taste, taste, taste. Adjust salt, pepper, and cayenne to your liking. The tasso brings heat, but you control how much more you want. Ladle into deep bowls, scatter green onions over the top, and set a bottle of hot sauce on the table for those who want it.
Chef Tips
- •Tasso is a Cajun specialty, spiced and smoked pork shoulder with serious heat. Look for it at specialty grocers, online Cajun food suppliers, or ask your local butcher. Once you taste it, you'll want to keep some in your freezer always.
- •This soup tastes even better the next day after the flavors have married overnight. At Lagniappe, we make it a day ahead for exactly this reason.
- •For a smoother soup, use an immersion blender to puree half of it, leaving some chunks for texture. I prefer it rustic, but you do what feels right.
- •A crusty loaf of French bread is the only proper accompaniment. Butter it generously and use it to soak up every last drop.
Advance Preparation
- •This soup refrigerates beautifully for up to 5 days. The flavors deepen and improve with time.
- •Freeze in portions for up to 3 months. Thaw overnight in the refrigerator and add liquid when reheating, as the soup will have thickened considerably.
- •The trinity can be diced up to 2 days ahead and stored in an airtight container in the refrigerator.
Frequently Asked Questions
Nutrition Information
1 serving (about 350g)
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