Celebrity chef Adam Liaw publishes a recipe for pea and ham soup that emphasizes simplicity and texture. The method uses split peas cooked in a simmering base, then blended for a smooth soup, finished with crunchy air-fryer croutons as a topping.
Across multiple outlets, the central “secret” is that the split peas do not require soaking before cooking. The recipe frames the dish as a low-cost, comforting meal built from readily available ingredients, with the croutons providing added crunch and contrast to the blended soup. While the outlets promote the same approach, their descriptions focus on different aspects of the experience—such as convenience, ease of preparation, or the role of the croutons—rather than on new or conflicting details. None of the sources dispute core steps, ingredient choices, or the overall cooking sequence.
Overall, all coverage presents the same technique: simmer pea and ham components, blend to thicken and smooth, and serve with air-fried croutons for crunch.
