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Yellow split pea soup with smoked sausage slices
Creamy split pea soup with smoked sausage.

Creamy Yellow Split Pea Soup

Author: Flavelo
Recipes Soups
Split peas are simply dried peas with the hull removed. Without the skin, they break down during cooking, naturally thickening the soup into that signature creamy texture we love. The smoky aroma of cured meat adds depth to this humble comfort food.
🕒 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: Soaking drastically reduces cooking time and removes indigestible compounds.
2 ✓

Start boiling in fresh water with bay leaves.

Tip: Do not salt at the beginning! Salt prevents water absorption, keeping the peas hard.
3 ✓

When half-tender, add vegetables and smoked meat.

Tip: If you add veggies too early, they will turn to mush before the peas are done.
4 ✓

Make a quick roux (oil, onion, paprika) and stir in at the end to thicken further.

Tip: While peas thicken naturally, a paprika roux adds that signature Hungarian flavor and silky finish.

Recipe FAQ

Why is it foaming?
Proteins released from the peas cause foam. Skim it off for a cleaner flavor.
Why does it take so long?
Dried peas have minimal water content. They need time to rehydrate and soften to the core.

Ingredients

  • 9 oz Dried Yellow Split Peas
  • 2 medium Carrots
  • 1 medium Parsnip
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 2 pcs Bay Leaves
  • 1 tsp Salt
  • 1 pinch Black Pepper
  • 5 oz Smoked Sausage or Ham Hock
  • 2 tbsp Oil or Lard
  • 1.5 quarts Water
  • 1 tsp Paprika