Gordon Ramsay Split Pea Soup Recipe [+Tips]

I remember the first time I tried Gordon Ramsay’s Split Pea Soup. It was a chilly autumn afternoon. The kind of day where you just want to wrap yourself in a blanket with something cozy and nourishing. When I took that first spoonful, I was amazed. It was creamy, hearty and packed with layers of flavor. Not the dull, mushy pea soup I’d expected but a vibrant, soul-warming dish that felt like a hug in a bowl.

Gordon Ramsay’s take on split pea soup is more than just peas and water. It’s a masterclass in building flavor slowly. The soup is thick, smooth and earthy, with savory hints of smoky bacon and fresh herbs. It’s a traditional dish elevated by Ramsay’s attention to detail and balance.

• It’s rustic but refined.
• Comfort food that feels gourmet.
• Perfect for cold days or anytime you crave something simple yet deeply satisfying.

Gordon Ramsay Split Pea Soup Recipe

Ingredients Needed

Back when I first attempted this recipe, I made a checklist just to make sure I didn’t forget anything. Here’s what you’ll want to have on hand:

• Split peas (green or yellow). the star of the show, providing that thick, creamy base.
• Bacon or pancetta – for smoky depth and a bit of fat to enrich the soup.
• Onion – finely chopped, adds sweetness and body.
• Carrots – chopped, for subtle natural sweetness and texture.
• Celery – diced, giving the soup that classic mirepoix foundation.
• Garlic – minced, for aromatic punch.
• Chicken or vegetable stock. the liquid that brings everything together.
• Bay leaves – to add herbal warmth.
• Thyme – fresh or dried, complements the peas beautifully.
• Olive oil or butter. for sautéing and extra richness.
• Salt and pepper – to taste, the final touch for seasoning.
• Optional: a splash of lemon juice or a pinch of smoked paprika for an extra kick.

Equipment Needed

The first time I made this soup, I learned that having the right tools makes a big difference in the process. Here’s what you’ll want nearby:

• Large heavy-bottomed pot or Dutch oven. helps the soup cook evenly and prevents burning.
• Sharp knife – for chopping vegetables precisely.
• Cutting board – your workspace.
• Wooden spoon or heatproof spatula. to stir without scratching your pot.
• Measuring cups and spoons – for accuracy.
• Blender or immersion blender. to puree the soup to that perfect creamy texture.
• Ladle – for serving.

Having these ready will make the cooking process smooth and enjoyable.

Ingredient Science Spotlight

One of the coolest things about split pea soup is what happens chemically during cooking. I learned this while trying to understand why my first batches were sometimes gritty or too thin.

• Split peas are dried legumes. When cooked, their starches break down and absorb water, swelling until they burst. This creates that thick, velvety texture.
• The protein and fiber in peas help keep you full longer.
• Bacon fat adds flavor through the Maillard reaction. a fancy term for browning that creates complex, savory notes.
• Bay leaves and thyme release essential oils slowly, infusing the soup with subtle herbal depth.
• When you blend the soup, you’re physically breaking down pea cell walls, creating that smooth, creamy mouthfeel.
• Adding an acid like lemon juice at the end brightens flavors and balances the earthy richness.

Understanding these little details helped me appreciate each ingredient’s role in the magic of the soup.

Instructions To Make Gordon Ramsay’s Split Pea Soup

Let me take you through the step-by-step, just like I do in my kitchen. It’s simple but requires a bit of patience.

1. Prep the veggies – chop onion, carrot, celery and mince garlic.
2. Cook the bacon – in your pot over medium heat until crisp and browned. Remove and set aside, leaving the rendered fat.
3. Sauté the veggies – add onion, carrot and celery to the bacon fat. Cook gently until soft, about 8 minutes.
4. Add garlic – cook for 1 minute until fragrant.
5. Add the split peas. stir to coat them with the vegetable mixture.
6. Pour in stock – enough to cover the peas by about an inch.
7. Add bay leaves and thyme.
8. Bring to a boil, then reduce to a simmer. Cover and cook for 45-60 minutes, stirring occasionally.
9. Remove bay leaves. Blend the soup with an immersion blender until smooth (or use a regular blender in batches).
10. Season with salt, pepper and a splash of lemon juice.
11. Serve topped with crispy bacon bits you set aside earlier.

It’s a straightforward process but the slow simmer and blending make all the difference.

Common Mistakes & Fixes

Here’s what I learned from my early mishaps (and how to fix them):

• Soup Too Thin?

  Peas weren’t cooked long enough or too much liquid added. Fix by simmering longer uncovered to reduce or adding more peas.

• Gritty Texture?

  Peas might not be cooked fully or old peas used. Use fresh split peas and cook thoroughly.

• Bland Flavor?

  Not enough seasoning or missing bacon fat. Add salt gradually and don’t skip the bacon or an umami-rich substitute.

• Burning At Bottom?

  Use a heavy pot and stir occasionally. Adjust heat to low once simmering.

• Soup Too Thick?

  Add a bit more stock or water until desired consistency.

Smart Substitutions

I know sometimes we don’t have every ingredient on hand. Here’s what you can swap without losing the soul of the soup:

• Bacon substitute: smoked turkey or smoked paprika for that smoky depth without pork.
• Stock: homemade or store-bought chicken, vegetable or even beef stock works fine.
• Butter or olive oil: any neutral oil or even bacon fat from pre-cooked bacon.
• Thyme: rosemary or sage can add an interesting twist.
• Lemon juice: white wine vinegar or apple cider vinegar can brighten flavors.
• Split peas: yellow peas, green lentils or even chickpeas for a different texture and taste.

FAQs

What Ingredients Do I Need For Gordon Ramsay’s Split Pea Soup?

You’ll need split peas, onions, garlic, carrots, celery, vegetable stock, thyme, bay leaves, and some olive oil. Simple but tasty!

How Long Does It Take To Cook The Soup?

It usually takes about an hour to simmer until the peas are soft and the flavors come together.

Can I Make It Vegetarian Or Vegan?

Absolutely. Just use vegetable stock instead of meat-based broth and skip any added cream or butter.