Split Pea Soup
Creamy, deeply savory, and built on a century-old technique — a slow simmer with salt pork and onion that turns humble dried peas into something silky and substantial.
Ingredients
- 1 cupdried green split peas(rinsed and picked over)
- 2 ½ quartscold water(about 10½ cups)
- 4 ozsalt pork(or a small smoked ham hock)
- ½ mediumyellow onion(peeled, left in one piece)
- 3 tbspunsalted butter
- 2 tbspall-purpose flour
- 1 cupwhole milk(warmed; plus more to thin if needed)
- 1 ½ tspkosher salt(omit if using ham hock liquid)
- ⅛ tspblack pepper(freshly ground)
Method
- 01
Rinse the 1 cup split peas under cold water and pick out any debris. No soaking is required if using a modern stovetop simmer, but if time allows, soak in cold water for 1–2 hours and drain — it shortens the cook time by about 30 minutes.
- 02
Place the drained peas, 2 ½ quarts cold water, 4 oz salt pork, and the ½ onion in a large heavy-bottomed pot or Dutch oven. Bring to a boil over medium-high heat, skimming any foam that rises to the surface.
- 03
Reduce heat to low, partially cover, and simmer for 1½ to 2 hours, stirring occasionally, until the peas are completely soft and beginning to fall apart.
- 04
Remove and discard the salt pork and onion. Use an immersion blender to purée the soup directly in the pot until smooth, or ladle it in batches into a blender and blend until silky. Return to the pot over low heat.
- 05
In a small saucepan over medium heat, melt the 3 tbsp unsalted butter. Whisk in the 2 tbsp all-purpose flour and cook, stirring constantly, for 1–2 minutes until the mixture smells faintly nutty and turns pale gold.
- 06
Whisk the butter-flour mixture (beurre manié) into the hot soup until fully incorporated. Simmer for 5 minutes, stirring often, until the soup thickens slightly.
- 07
Stir in the 1 cup warmed whole milk. If the soup is thicker than you like, add more milk a splash at a time until it reaches a pourable, velvety consistency.
- 08
Season with 1 ½ tsp kosher salt and ⅛ tsp black pepper. Taste and adjust — if you used a ham hock, hold the salt until after tasting, as the pork will have seasoned the broth.
- 09
Ladle into bowls and serve hot. A drizzle of good olive oil or a few croutons on top are welcome but entirely optional.
Adapted from public domain & community sources