Have you ever considered having merchandise made, Chef? I would love a shirt with the caption ‘Onyo Is Always Number First’ printed under a photo of your face.
My wife and I take care of her father and brother for a couple days each week. I do all of the cooking using your recipes. My brother-in law asked what was for dinner. When I told him pea soup, he said "I hate peas" but after a bit he agreed to try a "little bit". He ate 2 large bowls and he asked what's for tomorrow (Friday.) Shrimp Fra Diavolo of course. Same Chef? Yup. So he said, "I'm in". Thanks Chef, you've made this easy.
Everybody should be totally jealous of Jack - because after all of this video - he gets to feed his face, like a chipmunk, of all this great food and all the other great food video recipes !!!
I love split pea soup! One of my fondest memories of growing up was going to visit my Great Uncle (Grandmothers Brother) in Alaska. He owned a float plane and we would take off on adventures, me, him and, “the guys” (his pals) all over the place. When the fish weren’t biting or we just had bad luck we would decamp to one of his cabins and he would make split pea soup! As a young man being around the guys from the greatest generation, listening to their stories, learning their ways, and getting endless amounts of sage advice was an amazing way to grow up. I may have forgotten most of the advice but that soup will stick with me, always. The big chunks of ham and bacon, the sweetness of the peas and carrots. The heady aromas that would waft on the breeze drawing in the whole squad no matter where we were for rousing tales and endless laughs… heaven. Prison food!? Ha! A banquet fit for Kings! And hungry adventurers.
Thank you for this beautiful & descriptive story, Christopher. I know you are a kindred spirit through your written words. I am very old now and my memories are my best friends.😊 Sharing them with others is a twofold gift. Keep writing & sharing.
I've been cooking pea soup like tis for decades with 3 small differences. First, I use the yellow peas. For me they have a nicer flavor (maybe just my imagination though). Second, I use the meat from the hock. After you have finished the initial boiling, remove the skin from the hock and cut the the meat off it, chop it up and add to the soup near the end when you add the ham. Finally I add some "budder". "Budder" makes everything "bedder"!
Thank you for the tips. I haven't made split pea soup for years. Wanted to make this recipe but I only had yellow split peas. I am using a ham bone with meat from dinner yesterday.
The small store I stopped at today only carries the yellow peas, no green ever. So, when I can't get a ride, I use yellow. If I catch a ride, I like the color of the green. But I also shred the meat from the hock of my soup, if I have one. Otherwise I buy a small ham steak ,brown it and cut it up to add.Sometimes a small diced potato too.
What timing!!! Someone left a large unopened package of split peas in our laundry room. I couldn't find anything wrong with them so, I adopted them. Now, you give us a fantastic recipe for using them, and so close to payday!!!! Timing is everything. Thanks again Chef JP and Jack for coming to the rescue!!!❤
THIS is the soup that I grew up on. My mother made it sort of like you do, except she used water. I know, I know, water tastes like NOTHING, but she didn't have your videos to show her the error of her ways (lol). I made this for the folks last week (mum doesn't cook any longer) and my dad said "just like you used to cook hon" and mom said, no, it's much better. I explained the home made beef stock, may have been the difference. My dad said "well, your mother was a VERY good cook, and I like her cooking better" to which I replied me too (mostly). I then asked him "when I was young, who do you think taught me how to cook"? Mom looked over at me, and the love in her eyes was priceless. Thank you for covering this recipe Chef, the folks (and me of course) LOVED it
An interesting fact I learned when in college in San Diego was a history assignment about foods in the days of early California. I choose foods for sailors since I was in the US Navy at the time. One of the important items on the ship's manifest was dried peas along with many other dried foods. Dried pea were then made into a thick pea soup with dried meats added. (thick because of water use restrictions). Later I learned pioneers heading west and traders along the northern Great Lakes carried as many dried peas with them as they could because they were easy to carry and made a wonderful soup.
Love all your recipes don’t even change you are amazing and funny I’m 66 and still learning how to cook I’ve been told I should have been a chef work in the food industry since I was young 😊 love seeing peoples expression on their face when they eat my food I use a lot of your recipes and they’re always amazing. Love you chef keep up the good work.
We make a version of this in Sweden and it is a tradition to eat it on thursdays, we have eaten this for at least 1,000 years probably more, very old dish here. In the modern version of this we eat pancakes with wipped cream and jam afterwards.
I made this tonight for my family and it turned out fantastic. I did take the time to shred the meat from the hock and put it back into the soup. So good, and so hearty. The days are getting warmer where I'm located, so I'm freezing a good part of it for the fall. Thanks for a fantastic recipe.
And in (some parts of) Friesland we call it jetta, vraag me niet waarom 😂 (Waarschijnlijk afgeleid van t Friese woord voor erwten) Recept van mijn beppe / oma is voor mij het enige echte recept. Een van de weinige waar ook nog hele erwten in gaan 👌
Good morning chef J-P, as always, the cooking session was just perfect with good fun. The pea soup is excellent, so nutritious and healthy. I will definitely cook this, I am in the southern hemisphere, autumn is starting to show and soup will be the order of the day in our home during winter. A cooked smoked frankfurter sausage is also nice, fried lightly fried in butter, sliced and placed in the soup, even in the plate, it is so good. This is just extra, the smoked pork is delicious all for flavour. Thank you for sharing and showing how to cook good food. Many blessings to you, do take care and have a beautiful day.
I am a recent subscriber and truly enjoy your channel. The recipes are delightful and look so delicious. I love your banter with Jack and your sense of humor. Also, I love your accent. Easy enough to understand but takes me way back to my school days of learning French and always pronouncing my words with a Southern U.S. accent. Never could roll my R’s! So glad I discovered Chef Jean-Pierre!
My Dad always had a beautiful ham (and lamb) for Easter. I always looked forward to the split pea and ham soup he would make from the ham bone (not everyone liked it, they didn't know what they were missing). He would bring me a big container of it, because he knew how much I loved it. Thanks for another great recipe Chef!
Chef: Thank you for such a wonderful recipe. I made the Pea Soup for my family yesterday and it was a huge hit. I think half the fun was in the prep and having a proper mise en place to begin. It happened to be a rainy day in New England so it made it even more fun to enjoy the entire process. My family LOVED the soup and I also made some adult grilled cheese sandwiches to go with it. Love your channel and all that you do. My good friend Joe Chellew turned me on to your channel about a year ago and it has become a great source of learning and entertainment. While I'm nearing my 70th birthday, "Even a Child could do it" makes it less intimidating…..Thank you! (And at the last minute, i needed to thicken the soup so i dialed up Joe for an assist and he coached me up on a slurry)...
Sorry for the late response to your nice comment, we are glad you enjoy our channel! ! Any friend f Joe is a friend of ours! He has been a godsent to us! ❤️
I love split pea soup! One very surprising soup I had was from a friend's mom who lived on a farm and she made us ham potato and cabbage soup. She has long since passed unfortunately, but that soup lives on in my memory! Absolutely fantastic! Sitting in a nice hunting cabin with a wood fireplace a couple of buddies sitting around joking around eating this wonderful elixir... brings back fabulous memories!
"A soup without leeks, is leeking in flavor." Love your channel. I'm learning how to cook and your videos help me out greatly. Love those short ones on how to do the little but important things like cutting an onyon or using salt and pepper correctly. Thank you Chef!
The soup is incredible! I made it for dinner tonight. As you always say, "Make it your own!" I didn't have a hock, so I used all ham with the exception of the bacon. I had all the ingredients. It tastes amazing! One thing I do with pea soup is when I'm serving, I offer a dollop of sour cream on top of the soup. It made it that much better. Try it. You'll love it.😋
Absolutely my favourite soup. I prefer a good, meaty ham bone to the hock, but either is the key to a really tasty end result. Some of my favourite hacks: add in a cup or two of the leftover ham gravy (helps thicken and adds FLAVOUR!), a tablespoon or two of Dijon or old fashioned mustard, and add in a cup of frozen peas (gives some texture and looks pretty). I like doing it low and slow in a crock-pot for 8-9 hours. I think your soup is beautiful, chef!!
My husband LOVES this so I'll be making it for him this weekend. Thanks so much for this delicious recipe! And don't worry about the length of these vids, we're all here to learn. You can't give us too many details, Chef! This is the BEST cooking channel on YT. We all look forward to your latest recipes, & our families are delighted with our results! Live long & prosper dear chef!
Never knew the leaks, celery, carrots and garlic were an ingredient for split pea soup recipes. For some folks, they might prefer using a stick blender into the mix prior to adding the ham to smooth out the broth a bit. I've never had this soup so coarse...its always been mostly a rougher smooth texture. Can't wait to make a pot of this before the weather changes. THANK YOU !
SPLIT PEA SOUP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Chef, my mom makes one you would absolutely LOVE! She saves all of the ham hocks to build her base. Sorry I am just now seeing this (usually watch within the 3-4 hour mark) but I was busy. I'm only 7 seconds in and I cannot WAIT to watch this one! THANK YOU CHEF!!!! Ok, 12:34 seconds in......JP, you crack me up. What I wouldn't give to come and cook with you. Cheers!
I love watching you and you make me laugh in almost every video. You've helped me so much in the kitchen to break away from the Mondaine and excited me to cook supper again. You are a WONDERFUL man and a brilliant chef - THANK YOU, my friend!!
When I lived in the same country as my father (he was a chef as well), I used to call him up and ask how to make stuff all the time. When I moved to Japan, it wasn't as easy, but it was more important because I often missed "home cooking." Since he passed away, I have always regretted not keeping all of those recipes. I am so happy to have found your channel. You remind me so much of him the way you are passionate about food. This soup is one he used to make for us when we were young and one of my favorites. I will definitely be making this soup this weekend, if I can find all the ingredients here 😊 Thank you chef!!!
J'habite au Québec et ce plat me rappelle de mon enfance. Dans les années '70 les écoliers visitait les "cabanes à sucre" (des fabriques artisanales de sirop d'érable dans les érablières). C'est là qu'on dégustait ce plat typiquement québécois. Aujourd'hui cette soupe est toujours servie dans les cafétérias et elle est parfois préparée sans viande.
Jack - how did it taste?? One of my favourite soups ever!!! And no need to stick to any recipe, just throw it together using whatever you have and it always, always turns out delish. And you just gotta eat the meat off the knuckle- it's unbelieveably good!!!
Chef, thank you for the challenge to use leaks. It will pick some up on my next grocery trip. We love split pea soup. I will use your recipe the next time I make this dish. ❤ I'm not sure of your exact words but my husband uses your comment frequently about the thousands of taste buds in the mouth, the essence. We so enjoy your humor and how you share your skills and delight in cooking. Bless you for sharing your recipes and energy. ❤
Lovely looking soup Chef! Great show seeing you laughing at Jack and having so much fun. I have also noticed the change in other UA-cam Chefs since watching you. You are a great influence on us all. Keep it up! Cheers.
you're not nuts my friend and it's always fun to watch, listen and learn. I have learned a lot from you actually. Not just how, but the reasons why. Really fantastic work you're doing here. thanks so much! 🙏
My grandmother made a fantastic split pea soup. Watching this brought a flood of memories back!! It never dawned on me how easy it is to make.. 🤣 Merci Chef!🙏I'll definitely be making this real soon
Love ALL your recipes. God bless you much. I am 73 and still learning so much from you. I do watch other people's videos on how to cook the same dishes, but yours is number 1, especially in taste ❤
It’s not only a privilege to learn from you but spirit-lifting to watch you cook whilst still showing your sense of humour. Every morning, as soon as I wake up, the first thing I do is check out your latest video or some of the previous ones and your sense of humour makes my day. Thank you and keep smiling ❤. Oh, please blow on the scolding food before putting it in your mouth. God bless
I seen my daughter cook the onions first a couple of days ago. So i learn from you and she learns from me. The knowledge also is passed into our families as well. Awesome job as always Chef.
One thing I noticed after watching a number of your cooking tutorials is the use of stock, which you mix into every single dish that I've watched so far. It's really clever and mouth watering.
I make a traditional French Canadian pea soup with similar ingredients, but we use yellow split peas and the bone from a ham. Delicious comforting food with a baguette
I love that French Canadian yellow pea soup too! I use a French Canadian recipe also. I found it in a subscription recipe magazine from a TV cooking show in the late 1970s. It calls for green split peas but the magic ingredient is a little dried CHERVIL. It's perfectly wonderful. Would love Chef's (or anyone's) opinion on adding this herb. I think it is an underutilized herb and am always interested in recipes that call for it.
Hated pea soup as a child…you eat with your eyes first…made it as an adult, and absolutely love it!!!! Will try your recipe with the ham hock and bacon! ❤️
Jean Pierre didn't make much of a production of the thyme he added to his soup, but I think thyme makes all the difference between pea soup that tastes like mud and soup that's delicious.
you really bring back the joy in preparing food. Your channel is so much more than just cooking. Maybe looking like prison food, but actually tastes like soul food, right? I can't understand, why they don't take as much effort and fun in making food in those institutions like cantinas, hospitals, prisons, elderly homes, ... It would give so much joy on the taste buds. Keep up the good work Chef!
Jean-Pierre: You are a lovable character, and it is delightful to watch your videos. There is no pretense on your part. You are real. It feels as if I am watching a friend cook, and it is wonderful. I love how you say that you amuse yourself while spending time in the kitchen. That is part of your charm, your playful spirit. You have true joie de vivre. Split pea soup is one of my favorites!!! But, Jean-Pierre, I hate to break it to you, no matter who cooks it, it does look like prison food. Once you take a spoonful of a truly good split pea soup, you don't care what it looks like, you just eat! There textures, the flavors, the aromas ... well, who cares what it looks like, right? I send you many air hugs.
I made this recipe about six weeks ago, and of course it was fantastic! However, Chef left out one last minute ingredient that I have been adding for years, and I'm surprised that he did. For each serving add a pat of BUTTER! It ratchets up both the flavor AND the creamy texture.
I was one of the people requesting this one 😁😁 very curious about JP's version of it as I'm exceptionally spoiled with my grandma's version of pea soup, she uses whole and split peas and loads of good stuff ❤ It always takes an entire morning of cooking, well... an entire night too of you're counting to put the whole peas in water the night before 🙈With loads of meat, some on the bone and indeed definitely leeks! The playing with the carrots amuses us too JP! 😂 I will have to show my mom, she'll tell me I'm crazy, wanting fancy carrot wheels 😂😂
I have a deep freezer full of split pea soup. I make huge batches and separate it into serving sizes. My family and friends can't get enough of it. My little one would eat it every day if I let her lol. I make mine different, but the ham meat that's closest to the bone is soooooo good. I keep the bones for myself after I take it out of the soup.😊
This has nothing to do with Split Pea Soup, however I'm delighted to say that my new bottles of balsamic vinegars arrived safe and sound. On another note, I'm loving the blackberry/ginger balsamic, and might I suggest Cher Chef Onyo, that you think about an orange/ginger white balsamic vinegar!!! It would be lovely in a lite vinaigrette for seafood salads and salads but also in a glaze for sautéed salmon! comme d'habitude, passez une bonne journée et merci Chef
Diced potatoes are a great way to absorb extra salt if you accidentally over salt your soup. I thought about this very thing when he was talking about salting correctly. However, just the addition of potatoes sounds like a great idea!
Omg!!!! About time!!! You are the first chef I've ever seen make that. That's an African/Liberian household specialty(my house). Can't wait to make your version. My mom uses smoke turkey legs.. Thanks for sharing..
This is a classic French Canadian recipe! This soup powered the Voyageurs up countless rivers and streams, carrying 90 pound bundles across thousands of miles of portages.
Could you please do an episode on salt&pepper. I know it sounds silly but there are so many different kinds of salt and I would like to know how to use them. I use my pink himalayan on veg/kosher salt on meats/sea salt in pasta water. Now I understand that there is a "finishing salt"? So many different varieties of salts now. Is there a difference? Also, when to use course ground or fine salt in cooking along with the many varieties of pepper when cooking, pink/green/black, etc. I would appreciate that. Your the best Chef Jean-Pierre♥
Love your channel chef. Here’s an idea that I use. I keep a shallow pan in the drawer in my counter under my cutting board. I just open the drawer and scrape, not using my knife😉, the compost in. When it’s full, I take it outside. Easy and convenient, doesn’t take up space on your board and out of sight.😊
Yes , split pea soup , the thicker the better . It's thick enough when a knife will stand up in it . This is one of those dishes that just gets better the older it gets , assuming , of course , you made enough to allow for leftovers .
Yum! 😋 I love split pea soup! However, I do prefer blending some for a creamy texture for split pea soup. Sometimes, I make enough to can it, so I have homemade soup at hand. I agree about cooking with water. Instead, I add flavor by cooking with stock. I have never cooked with leeks... must try it.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Have you ever considered having merchandise made, Chef? I would love a shirt with the caption ‘Onyo Is Always Number First’ printed under a photo of your face.
Unless there’s bacon or sausage.
@@avaritt butter makes everything butter
Thats a fantastic idea. However I like "" butter, and more butter 😅"" also onyo I always first 😅"".
@@kekecresek2283
Measure carefully ! 😁
I would Totally buy one of those in this string!!!
Or AMAAAAAAZING😍
My wife and I take care of her father and brother for a couple days each week. I do all of the cooking using your recipes. My brother-in law asked what was for dinner. When I told him pea soup, he said "I hate peas" but after a bit he agreed to try a "little bit". He ate 2 large bowls and he asked what's for tomorrow (Friday.) Shrimp Fra Diavolo of course. Same Chef? Yup. So he said, "I'm in". Thanks Chef, you've made this easy.
Everybody should be totally jealous of Jack - because after all of this video - he gets to feed his face, like a chipmunk, of all this great food and all the other great food video recipes !!!
When I think of the small list of my best friends, Chef Jean Pierre is number one.
Number first lol.
You mean "number first," right? :)
That was my comment about Chef teaching other cooks! You made my day! 😊😊😊
Good on ya!!!😊
Nothing quite as enjoyable as watching Chef have fun in the kitchen! 😂
I love split pea soup!
One of my fondest memories of growing up was going to visit my Great Uncle (Grandmothers Brother) in Alaska. He owned a float plane and we would take off on adventures, me, him and, “the guys” (his pals) all over the place. When the fish weren’t biting or we just had bad luck we would decamp to one of his cabins and he would make split pea soup!
As a young man being around the guys from the greatest generation, listening to their stories, learning their ways, and getting endless amounts of sage advice was an amazing way to grow up. I may have forgotten most of the advice but that soup will stick with me, always. The big chunks of ham and bacon, the sweetness of the peas and carrots. The heady aromas that would waft on the breeze drawing in the whole squad no matter where we were for rousing tales and endless laughs… heaven. Prison food!? Ha! A banquet fit for Kings! And hungry adventurers.
Lovely memories. I hope you write them down for your offspring!
Wow I am jealous of your childhood memories!❤
Thank you for this beautiful & descriptive story, Christopher. I know you are a kindred spirit through your written words. I am very old now and my memories are my best friends.😊 Sharing them with others is a twofold gift. Keep writing & sharing.
I've been cooking pea soup like tis for decades with 3 small differences. First, I use the yellow peas. For me they have a nicer flavor (maybe just my imagination though). Second, I use the meat from the hock. After you have finished the initial boiling, remove the skin from the hock and cut the the meat off it, chop it up and add to the soup near the end when you add the ham. Finally I add some "budder". "Budder" makes everything "bedder"!
Thank you for the tips. I haven't made split pea soup for years. Wanted to make this recipe but I only had yellow split peas. I am using a ham bone with meat from dinner yesterday.
@@doglady174 You're welcome. The ham bone will be excellent!
I do the same. You’re not wrong about the yellow peas for sure. I also like to add shredded cabbage 😊.
The small store I stopped at today only carries the yellow peas, no green ever. So, when I can't get a ride, I use yellow. If I catch a ride, I like the color of the green. But I also shred the meat from the hock of my soup, if I have one. Otherwise I buy a small ham steak ,brown it and cut it up to add.Sometimes a small diced potato too.
I was amazed there was no budder in this recipe as well!
What timing!!! Someone left a large unopened package of split peas in our laundry room. I couldn't find anything wrong with them so, I adopted them. Now, you give us a fantastic recipe for using them, and so close to payday!!!! Timing is everything. Thanks again Chef JP and Jack for coming to the rescue!!!❤
Rescue peas !
Don't buy , adopt .
What if its fentanyl. 😮
Awesome! I love free-fifty! My favorite kind of shopping. Or adopting. Happy cooking ;)
@leedoss6905 Then share it with me 😂
kismet
This soup is something people either love or hate. I love it.
THIS is the soup that I grew up on. My mother made it sort of like you do, except she used water. I know, I know, water tastes like NOTHING, but she didn't have your videos to show her the error of her ways (lol). I made this for the folks last week (mum doesn't cook any longer) and my dad said "just like you used to cook hon" and mom said, no, it's much better. I explained the home made beef stock, may have been the difference. My dad said "well, your mother was a VERY good cook, and I like her cooking better" to which I replied me too (mostly). I then asked him "when I was young, who do you think taught me how to cook"? Mom looked over at me, and the love in her eyes was priceless. Thank you for covering this recipe Chef, the folks (and me of course) LOVED it
An interesting fact I learned when in college in San Diego was a history assignment about foods in the days of early California. I choose foods for sailors since I was in the US Navy at the time. One of the important items on the ship's manifest was dried peas along with many other dried foods. Dried pea were then made into a thick pea soup with dried meats added. (thick because of water use restrictions). Later I learned pioneers heading west and traders along the northern Great Lakes carried as many dried peas with them as they could because they were easy to carry and made a wonderful soup.
San Diego here, just saying hello.
Love a good pea soup. Late Dad would make with leftover ham bone & ham bits. Yummm
Love all your recipes don’t even change you are amazing and funny I’m 66 and still learning how to cook I’ve been told I should have been a chef work in the food industry since I was young 😊 love seeing peoples expression on their face when they eat my food I use a lot of your recipes and they’re always amazing. Love you chef keep up the good work.
You and I, both!!👋😎
I'm 66 too! And the same goes for me too!
CJP is correct. Other chans are ok; but they ARE defining "onyo 1st('cept bacon).
Thank you, sweet pea, for the split pea soup. You are the best.
My favorite soup with smoked ham hocks
We make a version of this in Sweden and it is a tradition to eat it on thursdays, we have eaten this for at least 1,000 years probably more, very old dish here. In the modern version of this we eat pancakes with wipped cream and jam afterwards.
"It's ALWAYS onion first.....UNLESS there's BACON!"
Just a reminder friends!
Great video, Chef!
I made this tonight for my family and it turned out fantastic. I did take the time to shred the meat from the hock and put it back into the soup. So good, and so hearty. The days are getting warmer where I'm located, so I'm freezing a good part of it for the fall. Thanks for a fantastic recipe.
Haha! - Prision food - How does Jack know?? - The soup looks amazing! - Cheers Chef JP!
Military food
It's a beloved soup in The Netherlands. We call it "Snert".
And in (some parts of) Friesland we call it jetta, vraag me niet waarom 😂 (Waarschijnlijk afgeleid van t Friese woord voor erwten) Recept van mijn beppe / oma is voor mij het enige echte recept. Een van de weinige waar ook nog hele erwten in gaan 👌
yes with pork belly and smoked sausage ( ja met buikspek en rookworst)
"Snert" is an utterly fabulous name!
I loved Erwtensoep when I lived in NL. I didn't like the black bread though
in English "Snert" does not sound appetizing lol
Good morning chef J-P, as always, the cooking session was just perfect with good fun. The pea soup is excellent, so nutritious and healthy. I will definitely cook this, I am in the southern hemisphere, autumn is starting to show and soup will be the order of the day in our home during winter. A cooked smoked frankfurter sausage is also nice, fried lightly fried in butter, sliced and placed in the soup, even in the plate, it is so good. This is just extra, the smoked pork is delicious all for flavour. Thank you for sharing and showing how to cook good food. Many blessings to you, do take care and have a beautiful day.
I actually laughed out loud when Chef goes, "now I have a complex about this soup not looking right"
😂😂😂
I enjoy your personality, character, and love for God and country, and don't let me forget you're a pretty good chef too
Pea soup and johnny cake makes a Frenchman's belly ache! Love it and thanks for posting this one!
Jean-Pierre love your sense of humor and love to cook with you!
I am a recent subscriber and truly enjoy your channel. The recipes are delightful and look so delicious. I love your banter with Jack and your sense of humor. Also, I love your accent. Easy enough to understand but takes me way back to my school days of learning French and always pronouncing my words with a Southern U.S. accent. Never could roll my R’s! So glad I discovered Chef Jean-Pierre!
My Dad always had a beautiful ham (and lamb) for Easter. I always looked forward to the split pea and ham soup he would make from the ham bone (not everyone liked it, they didn't know what they were missing). He would bring me a big container of it, because he knew how much I loved it. Thanks for another great recipe Chef!
Lamb and barley soup is wonderful too.
Chef: Thank you for such a wonderful recipe. I made the Pea Soup for my family yesterday and it was a huge hit. I think half the fun was in the prep and having a proper mise en place to begin. It happened to be a rainy day in New England so it made it even more fun to enjoy the entire process. My family LOVED the soup and I also made some adult grilled cheese sandwiches to go with it. Love your channel and all that you do. My good friend Joe Chellew turned me on to your channel about a year ago and it has become a great source of learning and entertainment. While I'm nearing my 70th birthday, "Even a Child could do it" makes it less intimidating…..Thank you! (And at the last minute, i needed to thicken the soup so i dialed up Joe for an assist and he coached me up on a slurry)...
Sorry for the late response to your nice comment, we are glad you enjoy our channel! ! Any friend f Joe is a friend of ours! He has been a godsent to us! ❤️
❤ Split pea soup! Thanks. Also, America's Test Kitchen has learned how to zest citrus from ChefJP!🎉
lol I just saw that today! Made me laugh!!!
I absolutely love split pea soup!
I love split pea soup! One very surprising soup I had was from a friend's mom who lived on a farm and she made us ham potato and cabbage soup. She has long since passed unfortunately, but that soup lives on in my memory! Absolutely fantastic! Sitting in a nice hunting cabin with a wood fireplace a couple of buddies sitting around joking around eating this wonderful elixir... brings back fabulous memories!
Yummm with bacon hock that's a winning soup Chef. 😋
My all time favorite soup. My dad used to make the best split pea I’ve ever had, I honestly have never tasted anyone else’s who’s ever been close.
"A soup without leeks, is leeking in flavor." Love your channel. I'm learning how to cook and your videos help me out greatly. Love those short ones on how to do the little but important things like cutting an onyon or using salt and pepper correctly. Thank you Chef!
The soup is incredible! I made it for dinner tonight. As you always say, "Make it your own!" I didn't have a hock, so I used all ham with the exception of the bacon. I had all the ingredients. It tastes amazing! One thing I do with pea soup is when I'm serving, I offer a dollop of sour cream on top of the soup. It made it that much better. Try it. You'll love it.😋
Absolutely my favourite soup. I prefer a good, meaty ham bone to the hock, but either is the key to a really tasty end result. Some of my favourite hacks: add in a cup or two of the leftover ham gravy (helps thicken and adds FLAVOUR!), a tablespoon or two of Dijon or old fashioned mustard, and add in a cup of frozen peas (gives some texture and looks pretty). I like doing it low and slow in a crock-pot for 8-9 hours. I think your soup is beautiful, chef!!
My husband LOVES this so I'll be making it for him this weekend. Thanks so much for this delicious recipe! And don't worry about the length of these vids, we're all here to learn. You can't give us too many details, Chef! This is the BEST cooking channel on YT. We all look forward to your latest recipes, & our families are delighted with our results! Live long & prosper dear chef!
Never knew the leaks, celery, carrots and garlic were an ingredient for split pea soup recipes. For some folks, they might prefer using a stick blender into the mix prior to adding the ham to smooth out the broth a bit. I've never had this soup so coarse...its always been mostly a rougher smooth texture. Can't wait to make a pot of this before the weather changes. THANK YOU !
I loved this, thank you for showing me how to make this...hamhock meat in this kicks it up a notch!
SPLIT PEA SOUP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Chef, my mom makes one you would absolutely LOVE! She saves all of the ham hocks to build her base. Sorry I am just now seeing this (usually watch within the 3-4 hour mark) but I was busy. I'm only 7 seconds in and I cannot WAIT to watch this one! THANK YOU CHEF!!!! Ok, 12:34 seconds in......JP, you crack me up. What I wouldn't give to come and cook with you. Cheers!
I love watching you and you make me laugh in almost every video. You've helped me so much in the kitchen to break away from the Mondaine and excited me to cook supper again. You are a WONDERFUL man and a brilliant chef - THANK YOU, my friend!!
When I lived in the same country as my father (he was a chef as well), I used to call him up and ask how to make stuff all the time. When I moved to Japan, it wasn't as easy, but it was more important because I often missed "home cooking." Since he passed away, I have always regretted not keeping all of those recipes. I am so happy to have found your channel. You remind me so much of him the way you are passionate about food. This soup is one he used to make for us when we were young and one of my favorites. I will definitely be making this soup this weekend, if I can find all the ingredients here 😊 Thank you chef!!!
J'habite au Québec et ce plat me rappelle de mon enfance. Dans les années '70 les écoliers visitait les "cabanes à sucre" (des fabriques artisanales de sirop d'érable dans les érablières). C'est là qu'on dégustait ce plat typiquement québécois. Aujourd'hui cette soupe est toujours servie dans les cafétérias et elle est parfois préparée sans viande.
Brings back warm memories of my mom.
All of your most educational videos bring great enjoyment and are always great to watch. And... are hilarious. I wish you and Jack the best.
Dear Chef: you are a fabulous teacher!
Jack - how did it taste?? One of my favourite soups ever!!! And no need to stick to any recipe, just throw it together using whatever you have and it always, always turns out delish. And you just gotta eat the meat off the knuckle- it's unbelieveably good!!!
This is my most favoritistest soup that my Mom made...a lot.
I made it last month, no problem for making it again.
Looks wonderful! My Mum used to make ham hock & split soup a million years ago when I was a kid. Loverly stuff!
Chef pirre is un rivaled, delivers a dish and is hilarious at the same time; thank you!
Nothing like pea soup. The pork with peas has a magical fusion. After working in the fall garden coming in to pea soup. That is living 😊
Chef, thank you for the challenge to use leaks. It will pick some up on my next grocery trip. We love split pea soup. I will use your recipe the next time I make this dish. ❤ I'm not sure of your exact words but my husband uses your comment frequently about the thousands of taste buds in the mouth, the essence. We so enjoy your humor and how you share your skills and delight in cooking. Bless you for sharing your recipes and energy. ❤
"It's all about the tongue!"😜
I love lentils and split peas soup.
Chief, you are the delight of the UA-cam cooking channels! ❤
Hi Julie🌹🌹
How are you doing?
My mother's pea soup was the best. She is gone for a long time now, but I am sure your recipe is just as good. :) I will try it.
Chef Jean, you are my favorite chef ever. I learn so much from you! Thank you!!
It’s so enjoyable watching such a prominent chef who has the ability to connect with his viewers. I’ll definitely be making this soup chef 👍👍
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Lovely looking soup Chef! Great show seeing you laughing at Jack and having so much fun. I have also noticed the change in other UA-cam Chefs since watching you. You are a great influence on us all. Keep it up! Cheers.
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You a4e right chef, love is important in life and cooking
I've never desired to eat, much less make split pea soup until after seeing this video. I think I'll give it a shot.
Che Jean-Pierre is sooooo heartwarming ❤😊
You never fail to impress. I love split pea soup and that looks delicious. Thank you, Chef.
been making split pea for years....time to update my recipe with the Onyo Emperor's recipe
Love Onyo Emperor!
Such a joy to see you cooking with joy and passion and want to teach us everything.
you're not nuts my friend and it's always fun to watch, listen and learn.
I have learned a lot from you actually. Not just how, but the reasons why.
Really fantastic work you're doing here. thanks so much! 🙏
My grandmother made a fantastic split pea soup. Watching this brought a flood of memories back!! It never dawned on me how easy it is to make.. 🤣 Merci Chef!🙏I'll definitely be making this real soon
Love it! I like mine smooth, so I use my immersion blender at the end. Yummy 🎉
I love split pea soup. Delicious!
Love ALL your recipes. God bless you much. I am 73 and still learning so much from you. I do watch other people's videos on how to cook the same dishes, but yours is number 1, especially in taste ❤
It’s not only a privilege to learn from you but spirit-lifting to watch you cook whilst still showing your sense of humour. Every morning, as soon as I wake up, the first thing I do is check out your latest video or some of the previous ones and your sense of humour makes my day. Thank you and keep smiling ❤.
Oh, please blow on the scolding food before putting it in your mouth. God bless
Split Pea soup is divine☺
You could also say: It's like a life without Split Pea soup.
Thank you for this awesome recipe and thank you for Not being an arrogant Chef! 🙏
Joe from Germany
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I seen my daughter cook the onions first a couple of days ago. So i learn from you and she learns from me. The knowledge also is passed into our families as well. Awesome job as always Chef.
One thing I noticed after watching a number of your cooking tutorials is the use of stock, which you mix into every single dish that I've watched so far. It's really clever and mouth watering.
Thank you Chef for another great recipe. We’re from Missouri
I make a traditional French Canadian pea soup with similar ingredients, but we use yellow split peas and the bone from a ham. Delicious comforting food with a baguette
I love that French Canadian yellow pea soup too! I use a French Canadian recipe also. I found it in a subscription recipe magazine from a TV cooking show in the late 1970s. It calls for green split peas but the magic ingredient is a little dried CHERVIL. It's perfectly wonderful. Would love Chef's (or anyone's) opinion on adding this herb. I think it is an underutilized herb and am always interested in recipes that call for it.
I have been watching for a long while now and I love the added comments/outtakes at the end now. It is great!! Always love your recipes.
One of my favourite soups chef! Thank you again for a great video and thanks to Jack for helping to make it very entertaining!
Hated pea soup as a child…you eat with your eyes first…made it as an adult, and absolutely love it!!!! Will try your recipe with the ham hock and bacon! ❤️
Jean Pierre didn't make much of a production of the thyme he added to his soup, but I think thyme makes all the difference between pea soup that tastes like mud and soup that's delicious.
you really bring back the joy in preparing food. Your channel is so much more than just cooking. Maybe looking like prison food, but actually tastes like soul food, right? I can't understand, why they don't take as much effort and fun in making food in those institutions like cantinas, hospitals, prisons, elderly homes, ... It would give so much joy on the taste buds. Keep up the good work Chef!
I chuckled through the whole video.The soup looks delicious.
Jean-Pierre: You are a lovable character, and it is delightful to watch your videos. There is no pretense on your part. You are real. It feels as if I am watching a friend cook, and it is wonderful. I love how you say that you amuse yourself while spending time in the kitchen. That is part of your charm, your playful spirit. You have true joie de vivre. Split pea soup is one of my favorites!!! But, Jean-Pierre, I hate to break it to you, no matter who cooks it, it does look like prison food. Once you take a spoonful of a truly good split pea soup, you don't care what it looks like, you just eat! There textures, the flavors, the aromas ... well, who cares what it looks like, right? I send you many air hugs.
I made this recipe about six weeks ago, and of course it was fantastic! However, Chef left out one last minute ingredient that I have been adding for years, and I'm surprised that he did. For each serving add a pat of BUTTER! It ratchets up both the flavor AND the creamy texture.
I love your Videos! Great Advice, plus an excellent personality! 😎
I was one of the people requesting this one 😁😁 very curious about JP's version of it as I'm exceptionally spoiled with my grandma's version of pea soup, she uses whole and split peas and loads of good stuff ❤
It always takes an entire morning of cooking, well... an entire night too of you're counting to put the whole peas in water the night before 🙈With loads of meat, some on the bone and indeed definitely leeks!
The playing with the carrots amuses us too JP! 😂 I will have to show my mom, she'll tell me I'm crazy, wanting fancy carrot wheels 😂😂
I have a deep freezer full of split pea soup. I make huge batches and separate it into serving sizes. My family and friends can't get enough of it. My little one would eat it every day if I let her lol. I make mine different, but the ham meat that's closest to the bone is soooooo good. I keep the bones for myself after I take it out of the soup.😊
This has nothing to do with Split Pea Soup, however I'm delighted to say that my new bottles of balsamic vinegars arrived safe and sound. On another note, I'm loving the blackberry/ginger balsamic, and might I suggest Cher Chef Onyo, that you think about an orange/ginger white balsamic vinegar!!! It would be lovely in a lite vinaigrette for seafood salads and salads but also in a glaze for sautéed salmon! comme d'habitude, passez une bonne journée et merci Chef
My mom , and oma also added diced potatoes . Now I want split pea soup thanks JP
Diced potatoes are a great way to absorb extra salt if you accidentally over salt your soup. I thought about this very thing when he was talking about salting correctly. However, just the addition of potatoes sounds like a great idea!
Omg!!!! About time!!! You are the first chef I've ever seen make that. That's an African/Liberian household specialty(my house). Can't wait to make your version. My mom uses smoke turkey legs.. Thanks for sharing..
I don’t think I’ve ever eaten pea soup, my mom never made it but you’re encouraging me to make this since we’re still in soup ‘season’.
This is a classic French Canadian recipe! This soup powered the Voyageurs up countless rivers and streams, carrying 90 pound bundles across thousands of miles of portages.
I'm excited to try this one I love me some hammy pea soup.
Jean Pierre....You are the BEST...Luv you man!!!
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Love this guy soooo much. I send a ton of folks to this channel, and half of them already watch. Merci Chef!
In the Netherlands we call this snert, and it is good when your spoon remains upright when you put it in.
Could you please do an episode on salt&pepper. I know it sounds silly but there are so many different kinds of salt and I would like to know how to use them. I use my pink himalayan on veg/kosher salt on meats/sea salt in pasta water. Now I understand that there is a "finishing salt"? So many different varieties of salts now. Is there a difference? Also, when to use course ground or fine salt in cooking along with the many varieties of pepper when cooking, pink/green/black, etc. I would appreciate that. Your the best Chef Jean-Pierre♥
Love your channel chef. Here’s an idea that I use. I keep a shallow pan in the drawer in my counter under my cutting board. I just open the drawer and scrape, not using my knife😉, the compost in. When it’s full, I take it outside. Easy and convenient, doesn’t take up space on your board and out of sight.😊
Yes , split pea soup , the thicker the better .
It's thick enough when a knife will stand up in it .
This is one of those dishes that just gets better the older it gets , assuming , of course , you made enough to allow for leftovers .
Around here the cowboys say that the coffee's done when a horseshoe stands up in it!! 😂🤣
My horses would never stand still long enough to perform that test .
Yum! 😋 I love split pea soup! However, I do prefer blending some for a creamy texture for split pea soup. Sometimes, I make enough to can it, so I have homemade soup at hand. I agree about cooking with water. Instead, I add flavor by cooking with stock. I have never cooked with leeks... must try it.