I've been making this soup for my family for decades. We all love it.

I'm about to make this. I have been looking for this recipe for years. There was a restaurant In Oak Brook Illinois a mile from McDonalds U. Its a cheap place, incredible food. I've always loved split pea soup my mom made it since I was a kid. But this night was a cold winter night we were Christmas shopping, This was like 1980. anyway they had split Pea soup and bread on their special. They never said anything about putting sherry in the soup. The man making the specials was right in the middle of this strange shaped bar that the crabs also were made at. Anyhow I just happened to look over as first he scooped a generous amount of soup into a bowl. Then he poured a shot glass into my soup and stirred quickly and served.. OMG I never tasted anything so good. I live in Wisconsin now and it is a peaceful place to live but almost all of the eating places are just not there. No offense if our from Wisconsin I've been coming here since the 60s and most places to eat were supper clubs I think they called them. Some things like the meats were home made. everything else is canned. In Chicago you order a red hot anywhere, you will not find a drop of red. (Ketchup) but Wisconsin its mustard and Ketchup BLA!!! It takes special restaurants to make world class food. I'm grateful for those wonderful eating establishments that are there because they are trying to attract the wealthy. and while they are trying to attract the wealthy, I get to go there. and thats where I met split pea soup with dry sherry, DO NOT COOK THE SOUP WITH THE SHERRY. AT HIGH TEMPERATURE THE ALCOHOL IS INSTANTLY GONE AND SO IS THE FLAVOR. PUT THE SOUP IN A LARGE BOWL AND A SHOT TO 1.5 SHOTS DIRECTLY INTO THE BOWL THEN SERVE. INCREDIBLE!!

Best I have ever had. I put all ingredients in blender except ham and ham bone. Have made this over and over again.

Just made this tonight and it was AWESOME!! I also thought the directions were easy to understand :)

This recipe was a good starting point for me, since I have only made pea soup twice in my 48 years. I did not sauté the veggies, which would have helped them soften faster. I omitted the sherry, which I'm glad I did; I put in a small portion of it into a small portion of the soup and compared the two. Without the sherry, the soup tasted better to me. I also did not have tarragon in my cupboard so I left that out. I'm very happy with my soup.

Nice to see a real real recipe that I was looking for although I would always add a couple of bay leaves,

This is the best pea soup I have ever made - the recipe is awesome. I did use the dry sherry and did not skimp on the butter.

Try slicing the top off a head of garlic then drizzle oil through the garlic. Roast it on tray in oven at 350°F until soft. Squeeze it into the soup.

Very delicious soup... I doubled the recipe and got rave reviews even from the kids!

I doubled this recipe and it is delish! Easy and tasty, just the right amount of everything. Thanks!

Soup was tasty, directions a bit confusing.

When do you add the garlic? is it cooked with the vegetables or added raw? Are vegetables added to soup after they are cooked until tender?

Good but like the other reviewer said, the directions are confusing. I skipped the sauteing step and just put the rest of the vegetables in the soup and cooked until done. I thought the sherry added a nice touch.

Delicious! the directions are fine, not confusing at all. This will be a favorite of mine.