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Yellow split pea pottage with fresh parsley and crispy topping
Yellow split pea pottage in a bowl, garnished with crispy sausage rings and fresh herbs.

Yellow split pea pottage

Author: Flavelo
Recipes Main Courses
Yellow split peas are actually the hulled and dried version of green peas. Since the skin is removed, they tend to fall apart during cooking, which naturally thickens the dish – we call this thickening with its own substance. This pottage creates a creamy, filling meal from puritan ingredients, where smoky flavours dominate most beautifully.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large saucepan for cooking
  • Sieve for washing
  • Small frying pan for roux
  • Whisk for de-lumping

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Wash split peas in changed water until water runs clear. Soak in cold water for at least 2 hours (or overnight).

Tip: Washing removes dust and debris. Soaking (rehydration) softens grains so they cook more evenly and quickly.
2 ✓

Drain soaking water, put peas in saucepan, and pour over fresh water. Throw in whole onion (peeled), garlic cloves, and bay leaves.

Tip: We put flavourings in whole so they transfer flavour (infusion) but are easy to remove at the end.
3 ✓

Cook on medium heat until peas fall apart completely (approx. 30-40 minutes). If liquid boils away, replenish.

Tip: The pottage thickens due to starch leaching out.
4 ✓

Make the roux: fry flour in oil until light brown, remove from heat, stir in paprika.

Tip: Roux gives the final thickness and roasted flavour. Always add paprika off the heat so it doesn't burn.
5 ✓

Add a ladleful of pottage juice to the roux, mix until smooth (tempering), then pour back into saucepan. Now salt and pepper!

Tip: If you dilute hot roux with cold water, or vice versa, it can get lumpy. Tempering helps achieve smooth texture.
6 ✓

Boil together for a few minutes, then remove onion and bay leaves. Serve with roast frankfurters or stew.

Tip: Roux needs a few minutes boiling for flour taste to disappear ('cook out').

Recipe FAQ

Why did hard grains remain in it?
Split peas sometimes soften with difficulty if 'old'. Soaking helps, but most importantly: DO NOT salt at the start of cooking, as salt hardens legume skins (even if hulled). Only salt at the end!
It thickened a lot whilst standing.
This is natural; starch binds water upon cooling. When reheating, add a little water and stir.

Ingredients

  • 500 g Yellow split peas
  • 1.5 litre Water (or smoked meat stock)
  • 1 head Onion
  • 3 cloves Garlic
  • 3 tbsp Sunflower oil
  • 2 tbsp Plain flour
  • 2 tsp Salt
  • 1 pinch Ground black pepper
  • 3 pcs Bay leaves
  • 1 tsp Sweet paprika