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Yellow split pea soup served with smoked sausage and fresh parsley
Creamy yellow split pea soup with smoked sausage and crusty bread

Yellow split pea soup

Author: Flavelo
Recipes Soups
Yellow split peas are actually green peas with the skin removed and dried. Since there is no skin, they tend to fall apart during cooking, naturally thickening the soup, creating that characteristic creamy texture we all love. The aroma of smoked meat adds depth to this simple dish.
🕒 Prep Time 12 hrs
🍳 Cook Time 1 hr
⌛ Total Time 13 hrs
🍽️ Servings 5 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot
  • Colander

Instructions

1 ✓

Soak peas overnight (min. 8-12 hours).

Tip: During soaking, grains take up water, shortening cooking time and dissolving substances that make digestion difficult.
2 ✓

Start cooking in fresh water with bay leaf.

Tip: Don't salt at the beginning! Salt prevents water entering the pea, so it may remain hard (osmosis).
3 ✓

When half-soft, add vegetables and smoked meat.

Tip: If you add vegetables too early, they cook to mush before peas are ready.
4 ✓

Make a quick roux (oil, onion, paprika) and use it to thicken the soup at the end.

Tip: Although peas thicken it, a roux adds an extra flavour dimension and silkier texture.

Recipe FAQ

Why does it foam when cooking?
Proteins leaching from peas cause foam. Worth skimming off for a cleaner tasting soup.
Why cook for so long?
Dried peas have minimal water content. Time is needed for water to re-enter cells and soften them.

Ingredients

  • 250 g Dried yellow split peas
  • 2 whole Carrots
  • 1 whole Parsnip
  • 1 whole Onion
  • 2 cloves Garlic
  • 2 leaves Bay leaves
  • 1 tsp Salt
  • 1 pinch Pepper
  • 150 g Smoked sausage or ham hock
  • 2 tbsp Oil or Lard
  • 1.5 l Water
  • 1 tsp Sweet paprika