Slow Cooker Split Pea Soup With Horseradish Cream Recipe (2024)

This soup is a very popular winter warmer in Germany, traditionally served wherever large crowds gather, such as at Christmas markets.If you have some bacon on hand, cut it in small pieces, render the fat in a skillet, add the bacon bits to your Slow cooker. Dice the onion and fry it with the carrots and celery in the bacon fat until translucent before adding to the pot.If you can get your hands on some very good Vienna sausage, cut that in pieces and add at the end. Don‘t boil the sausage.

I made this vegetarian by substituting some parmesan rinds for the ham and using veggie stock. Still very tasty!

There was awhile where I couldn’t find any ham hocks at my grocery store. So I asked the butcher for a good substitute and he suggested smoked turkey leg. My go-to now for anything requiring ham hocks. Tastes very similar to to ham and with plenty more meat.

Our classic Dutch pea soup, called ertwensoep or snert, never thought of using a slow cooker before works well. Instead of ham hock, we use thick-cut bacon and add rookworst, Dutch smoked sausage, plus celeriac

I had WHOLE yellow peas, and this is what I did. I brought them to a boil on the stove, turned off the heat, and let soak for an hour. Rinsed and drained. Placed in slow cooker with everything else, cooked on high a couple hours, and then on low for about 3 more hours. (Just keep tasting and when they're soft and tender, they're done.)I made the horseradish sauce with plain fat-free yogurt instead of sour cream, and it was really good! Lots of compliments!

Delicious! The slow cooker has a way of releasing and melding flavors that just can’t be achieved with the instant pot. Thank you for the recipe.

Made this in Dutch oven, worked fine (~3 hours simmer). Sautéed aromatics in rendered ham fat and used ham bone, enriched ham stock. Throw thyme in directly and then fish out with bay. Lemon amount excessive, start with a few teaspoons. Took far, far more stock—have at least a quart extra available. Added leftover ham chunks. No need for horseradish cream because of lemon, but might make next time.

This was good. Increase paprika and add a bit of cayenne. If using Extra Hot horseradish, use less than 2 T with sour cream.

Can do in Instant pot 15 mins high pressure then 10 min natural release

Made as directed and found it way too salty. I did use cooked ham that had previously been frozen so maybe that is the salty culprit? If making again, i would increase the carrots, i found that i was wanting more.

Wow, this was a winner for us! So easy to put together and we loved the horseradish cream. I cooked it for 10 hours on low in my slow cooker and the peas cooked beautifully, much better than when I have made split pea soup on the stove in a dutch oven. Thank you for the recipe!

I made this in dutch oven on the stove top. it took about 4 hours, and it was really truly delicious. I couldn't find a ham hock at the store, so I substituted diced ham, and it worked just fine. :)

Add at least me extra cup of stock.

How large are the servings - 1 cup / serving?

Made exactly as directed but it was definitely done after 6 hours on low in my slow cooker. Couldn't be easier. Absolutely delicious.

I made this according to the recipe. It was so salty it was inedible, and I love salt. I tried it again with salt-free chicken stock and half the ham hock amount. It was better, but still not great.

Made mostly per ingredient list but didn't use the ham hock. Instead stirred in chopped up ends of oven roasted ham (maybe 7 oz total) after soup was finished. Modified recipe technique to cook in Dutch oven on stove top, not in slow cooker. Didn't use immersion blender bcuz at end of cook, @1 hr 'minus' the green split peas (Zursun brand) were perfect consistency. Good first day and as leftovers. Comes together easily. Horseradish sour cream is "it" to finish. Keeper.

Made this soup today minus the ham hock but added rendered bacon and slightly increased the smoked paprika per suggestions. Served it up with a dollop of the horseradish cream. While I thought the soup was delicious, I didn’t feel the dollop added anything to the dish and will not add next time. And there will be a next time for the soup!

Good! Would be better if reduce or omit salt if using pork hock.

I soaked the peas first. Not successful for me using the crock pot. I had to finish on the stove. Next time I'll do it strictly on the stovetop so I can bring out the flavor of the veggies.Otherwise, really good as written. (Horseradish sauce waiting in wings.) I agree to add a smokey meat component because that's what I'm used to. I blenderized half so it'd still have some texture. This makes a lot. You could half it and easily still serve 4 if you include crusty bread and a composed salad.

Smoked turkey legs / breasts other parts work very well, too.

There was awhile where I couldn’t find any ham hocks at my grocery store. So I asked the butcher for a good substitute and he suggested smoked turkey leg. My go-to now for anything requiring ham hocks. Tastes very similar to to ham and with plenty more meat.

I've used Maggie's technique of diced bacon when I don't have ham on hand. Also, I finish the soup with a drizzle of well-aged Balsamic vinegar.

Try thin slices of kielbasa as a fun addition to the soup.