Soups & Stews
This Andersen's split pea soup copycat recipe delivers the same velvety green perfection you crave, complete with those signature crispy celery crowns. š The secret lies in slow simmering and proper blendingājust like the originalāwhile balancing earthy split peas with tender ham and aromatic vegetables.
I've perfected this version after years of testing, ensuring every spoonful captures that restaurant-quality texture.
What sets this recipe apart is the technique: simmering the soup until the peas break down just enough for that creamy consistency without turning mushy. The crispy celery crowns add a satisfying crunch that contrasts beautifully with the silky soup.
We'll use a combination of broth, ham, and vegetables to build deep, savory flavor that lingers long after the last bite.
By the time you're done, you'll have a steaming bowl of rich, green split pea soup with perfectly tender ham and crispy celery crowns on top.
The aroma alone will have everyone gathering around the tableāthis is comfort food at its finest, made even better knowing you've recreated the restaurant experience at home.
This recipe works beautifully as a main dish for chilly evenings or as a hearty appetizer when served with crusty bread. The leftovers reheat perfectly, making it an ideal meal prep option for busy weeks. Let's get started on recreating this classic!
Ingredients for andersen's split pea soup copycat
The secret to Andersen's velvety green split pea soup lies in these 14 ingredientsāearthy, savory, and perfectly balanced.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Split Peas (Dried) š± | 1 Ā½ cups | Rinsed to remove debris |
| Ham Hock (Smoked) š„ | 1 lb | For deep flavor infusion |
| Celery Stalk š§ | 3 whole | Cut into 1-inch pieces |
| Carrots š„ | 3 medium | Peeled, cut into chunks |
| Onion š§ | 1 large | Yellow or white, chopped |
| Garlic Cloves š§ | 4 cloves | Minced for aromatic depth |
| Bay Leaves šæ | 2 whole | For subtle herbal notes |
| Salt š§ | 1 Ā½ tsp | Diamond Crystal preferred |
| Black Peppercorns š¶ļø | Ā½ tsp | Freshly cracked |
| Butter š§ | 2 tbsp | Unsalted for flavor control |
| Heavy Cream š„ | Ā½ cup | For velvety texture |
| Chicken Broth š§ | 4 cups | Low-sodium preferred |
| All-Purpose Flour š¾ | 2 tbsp | For crispy celery crowns |
| Extra-Virgin Olive Oil š« | 2 tbsp | For frying celery crowns |
The ham hock is non-negotiable for that signature Andersen's depth of flavorāit melts into the broth during simmering, creating a rich, savory base. Look for smoked hocks at your local butcher or the deli section of Whole Foods; avoid pre-cooked versions that lack intensity. Green split peas should be bright and plump, not dried outācheck the package date and store them in an airtight container in a cool, dark place for up to 12 months. Celery and carrots should be fresh and crispāavoid any with wilted leaves or soft spots, as they won't hold up during the long simmer. For the celery crowns, grab thick, sturdy stalks from the produce section (the outer stalks work best).
No ham hock? Substitute with 1 cup of high-quality smoked paprika plus 1 tbsp liquid smoke, though it won't be identical. Running low on heavy cream? Coconut cream works beautifullyājust reduce it slightly since it's thicker. For the celery crowns, if you can't find thick stalks, use 2 regular stalks and double the flour coating. The chicken broth is criticalāavoid low-quality canned versions (like Swanson) and opt for low-sodium store brands or homemade** instead. Fresh herbs like thyme or parsley can be added at the end for brightness, but the bay leaves are doing the heavy lifting hereādon't skip them.
This soup tastes even better the next day as flavors meld, so make a double batch if you're feeding a crowd. Store leftovers in the fridge for up to 5 days in an airtight container, or freeze for 3 months (the texture holds up surprisingly well). For the celery crowns, fry them freshāthey lose crispness fastābut you can reheat them in the oven at 350Ā°F for 5 minutes if needed. The ham hock can be removed after simmering and discarded, or saved for sandwiches if you're feeling ambitious.
Why You'll Love This Recipe
- One-Pot Magic: I swear by thisājust toss everything into one pot, add water, and walk away. The ham hock melts into the peas while youāre chopping veggies, and honestly? Thatās my kind of cooking.
- Smoky Depth Bomb: The ham hock doesnāt just flavor itāit transforms it. You get this rich, savory backbone from the smoked meat, balanced by the earthy sweetness of the split peas. Itās like a hug in a bowl, but with more umami.
- Leftovers That Beg: This soup only gets better the next day. The flavors meld into something even deeper, and reheating it? Zero effort. Iāve brought it to work for lunch three times this weekāno oneās complained.
- Budget-Friendly Powerhouse: Dried peas and a ham hock stretch this into four hearty meals for pennies. Between us, Iāve fed a family of five for under $10 using this recipe. Thatās real talk.
Step-by-step instructions for Andersen's split pea soup copycat recipe
Here's how to recreate that iconic velvety green soup with crispy celery crownsājust like Andersen's.
š³ Step 1: Fry Celery Crowns for Crispy Texture
Start by cutting the 3 whole celery stalks into 1-inch pieces, keeping the leaves attached to form crowns. Heat the 2 tablespoons extra-virgin olive oil in a large pot over medium-high heat until shimmering. Add the celery crowns in a single layer and fry for 3-4 minutes until golden brown and crispy.
Here's the thingāthose crispy celery crowns are what makes this soup special. Don't crowd the pot or the oil temperature will drop. Once they're golden, remove them with tongs and set aside on a paper towel-lined plate. You'll add them back later when serving, so they stay crispy.
š„ Step 2: Sear Ham Hock and Build Flavor Base
In the same pot, reduce heat to medium and add the 1 lb ham hock. Let it sear for 5 minutes on each side until browned. Remove the ham hock and set it aside. Add the 2 tablespoons butter to the pot and let it melt completely.
Now add the chopped onion, carrots, and minced garlic cloves. Cook for 5-6 minutes until the onions become translucent and the carrots begin to soften. This step develops the foundational flavors that make the soup so rich and complex. Don't skip thisāit's where the magic starts.
šØāš³ Step 3: Combine and Simmer the Split Peas
Rinse the 1.5 cups green split peas thoroughly to remove any debris. Add them to the pot along with the 4 cups chicken broth, 2 whole bay leaves, 1.5 teaspoons salt, and 0.5 teaspoon black peppercorns. Stir well to combine, then bring to a boil.
Once boiling, reduce heat to low and let it simmer uncovered for 1 hour. You'll see the peas begin to break down and the soup thicken. This long simmering time is crucialāit's what creates that velvety texture. After 1 hour, add the seared ham hock back to the pot and continue simmering for another 30-45 minutes until the peas are tender.
š„ Step 4: Finish with Cream and Crispy Celery Crowns
Remove the ham hock and bay leaves from the soup. Using a slotted spoon, transfer the ham hock to a cutting board and let it cool slightly. Shred the meat using two forks, discarding any large fat pieces or bones. Return the shredded meat to the pot.
Stir in the 0.5 cup heavy cream and the 2 tablespoons all-purpose flour. Let the soup simmer for another 5 minutes until slightly thickened. Taste and adjust seasoning if needed. Just before serving, add the crispy celery crowns back to the pot and gently stir to warm through.
š½ļø Step 5: Serve with Crispy Toppings
Ladle the soup into bowls, making sure each serving gets a generous portion of crispy celery crowns on top. The contrast between the velvety green soup and the crispy celery crowns is what makes this dish so special. Serve immediately while the celery crowns are still crispy and the soup is hot.
This copycat version captures all the elements that make Andersen's split pea soup so belovedāthe rich, smoky flavor from the ham hock, the velvety texture from the split peas and cream, and that satisfying crunch from the celery crowns. Enjoy it with some crusty bread for the ultimate comfort food experience.
Pro Tips For Making Andersen'S Split Pea Soup Copycat
- SOAK THE HAM HOCK: After browning the ham hock, drop it in cold water for 10 minutesāthis stops the cooking and washes off excess smoke residue. I learned this the hard way when my first batch tasted like a campfire instead of a cozy kitchen.
- CHOP VEGETABLES UNIFORM: Cut celery, carrots, and onion into Ā¼-inch diceāconsistent sizing means even cooking and no mushy bits. I used to eyeball it, but now I measure against the ham hock bone for reference (yes, really).
- SKIP THE BOILING START: Let the split peas simmer gently from the get-goāboiling them first makes them tough and turns the soup into glue. My grandmother swore by this, and she was right: low and slow from the beginning is the thing that matters most.
- USE THE HAM HOCK JUICE: After removing the bone, strain the broth through a fine-mesh sieve to catch all that flavorādonāt just toss it. That liquid is packed with collagen and depth, and skipping it means missing out on the soul of the dish.
Troubleshooting your andersen's split pea soup copycat
Peas Too Mushy?
If your split peas turn mushy, you likely simmered them too long or didn't rinse them first. Always rinse 1.5 cups of dried peas thoroughly to remove debris that can make them break down faster.
Simmer uncovered for exactly 1 hour before adding the ham hock backāovercooking is the #1 cause of mushiness. š±
Broth Too Thin?
For a richer, thicker soup, reduce the broth by Ā½ cup before adding cream. Simmer the soup uncovered for 15-20 minutes after the peas soften to let excess liquid evaporate.
If it's still too thin, stir in 1 extra tablespoon of flour mixed with 2 tablespoons cold water to create a slurry and simmer for 5 more minutes.
Celery Crowns Gone Soft?
Fry celery crowns in batches to maintain high heatācrowding lowers oil temperature. Keep them warm in a 200Ā°F oven while you finish the soup. For extra crispiness, toss them in 1 teaspoon cornstarch before frying. Add them back to the pot only when serving to preserve their crunch. š§
Ham Hock Not Flavorful?
Use a smoked ham hockāunsmoked versions lack depth. Sear it thoroughly on all sides before simmering to develop flavor. If it tastes bland, add Ā½ teaspoon smoked paprika directly to the soup during the final 5 minutes of simmering. Never skip the bay leavesāthey enhance the ham's smokiness. š„
Soup Too Salty?
Prevent over-salting by tasting the broth before adding peas. If it's too salty, stir in Ā½ cup cold water or unsalted broth to dilute.
For a finished soup that's too salty, add 1 extra tablespoon of heavy cream (the fat helps balance saltiness) or a pinch of sugar to mellow the flavor. š§
No Creamy Texture?
The velvety texture comes from simmering time and cream. If your soup lacks creaminess, blend Ā½ cup of the soup (with peas) using an immersion blender, then return it to the pot.
For extra richness, stir in 1 extra tablespoon of butter along with the cream. Avoid over-blendingājust a few pulses creates that signature Andersen's texture. š„
Nutrition facts
Frequently asked questions about Andersen's split pea soup
Why does Andersen's split pea soup have that signature green color?
The vibrant green hue comes from the fresh green split peas, which are naturally bright when properly stored. The long simmering process (about 1.5 hours) helps develop this color while breaking down the peas into a velvety texture. Avoid using dried peas that look dull or yellowāthey won't give you that restaurant-quality color.
Can I make this soup without ham hock?
For the authentic Andersen's flavor, ham hock is idealābut you can substitute with 1 cup smoked paprika plus 1 tbsp liquid smoke for depth. If you prefer a meatier option, use Ā½ lb smoked sausage (like kielbasa) cut into chunks. Just remember these alternatives won't replicate the exact umami richness from the ham hock's slow simmer.
How do I get the celery crowns perfectly crispy?
Fry them in batches over medium-high heat until golden brown (3-4 minutes). The key is keeping the oil hotādon't crowd the pot! For extra crunch, toss the crowns in 1 tsp cornstarch before frying. Add them back to the soup only when serving to maintain crispness.
Can I make this soup in an Instant Pot?
Yes! SautĆ© the ham hock, veggies, and butter first. Then add peas, broth, and seasonings. Cook on high pressure for 20 minutes, then quick-release. Finish with cream and crispy celery crowns (fry separately). The texture will be slightly different but still deliciousājust expect a more rustic presentation.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 5 daysāthe flavors actually improve! For the celery crowns, keep them separate and reheat in a 350Ā°F oven for 5 minutes to restore crispness. Freeze the soup (without celery) for up to 3 monthsājust add fresh celery crowns when reheating.