Alexander Hamilton, one of America’s Founding Fathers and the first Secretary of the Treasury is remembered for his pivotal role in shaping the early United States. But beyond his political legacy, Hamilton also enjoyed the simple pleasures of life, including good food.
One dish that likely found its way to Hamilton’s table was split pea soup, a hearty and comforting meal that reflected the resourcefulness and practicality of the early American kitchen.
In this post, we’ll explore the history of split pea soup, Hamilton’s connection to it, and how you can recreate this historic dish in your own kitchen.
Alexander Hamilton: A Founding Father’s Journey
Born on the Caribbean island of Nevis in 1755, Alexander Hamilton rose from humble beginnings to become one of the most influential figures in American history. Orphaned at a young age, Hamilton’s intelligence and ambition led him to New York, where he pursued an education at King’s College (now Columbia University) and became deeply involved in the American Revolution.
Hamilton’s contributions to the fledgling nation were immense. As an aide-de-camp to George Washington during the Revolution, he played a key role in the war effort, and later, as the first Secretary of the Treasury, he laid the foundations for the American financial system.
Despite his significant public achievements, Hamilton’s personal life was marked by tragedy and conflict, culminating in his infamous duel with Aaron Burr in 1804, which led to his untimely death.
Throughout his life, Hamilton was known for his sharp mind and tireless work ethic, but he also valued the comforts of home and family. Meals at the Hamilton household were likely a blend of Caribbean influences from his childhood and traditional American fare, reflecting his diverse background and his deep connection to the land he helped to shape.
Hamilton’s Connection to Split Pea Soup
While there is no direct evidence linking Hamilton to split pea soup, it is highly likely that this dish was part of his diet. As a man of modest origins who rose to prominence, Hamilton would have been familiar with the frugal and resourceful cooking traditions of the time. Split pea soup, with its simple ingredients and hearty nature, fits well within the culinary landscape of 18th-century America.
Moreover, Hamilton’s wife, Elizabeth Schuyler Hamilton, came from a well-established New York family with Dutch roots.
The Dutch were known for their love of pea soup, or “erwtensoep,” which was a staple in their winter diet. It’s possible that this Dutch influence extended to the Hamilton household, where Elizabeth might have prepared split pea soup as a nod to her heritage.
In the Hamilton household, split pea soup would have been a meal that brought comfort and sustenance, reflecting the blend of cultures and traditions that defined their lives. Today, split pea soup remains a beloved dish, cherished for its simplicity and connection to history.
The Dish Explained: Split Pea Soup
Split pea soup is a thick and hearty dish made from dried split peas, vegetables, and often ham or bacon for added flavor. The peas break down as they cook, creating a creamy texture that is both satisfying and nourishing.
The soup is typically seasoned with herbs like thyme or bay leaves, and it can be garnished with fresh parsley or croutons for added texture.
Split Pea Soup
Ingredients
- 1 pound dried split peas rinsed and sorted
- 1 ham bone or 1 cup diced ham
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Prepare the Soup Base:
- In a large pot, combine the split peas, ham bone (or diced ham), onion, carrots, celery, garlic, bay leaf, thyme, and broth. Stir to combine.
Cook the Soup:
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the soup simmer for 1.5 to 2 hours, or until the peas are soft and have broken down, creating a thick, creamy texture.
- Stir occasionally to prevent the soup from sticking to the bottom of the pot.
Season and Serve:
- Remove the ham bone and bay leaf from the soup.
- If using a ham bone, shred any remaining meat and return it to the pot.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot, with crusty bread on the side.