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

Creamy Yellow Split Pea Stew

Author: Flavelo
Recipes Main Courses
Yellow split peas are actually peeled and dried green peas. Since skins are removed, they tend to fall apart during cooking, naturally thickening the dish – we call this self-thickening. This stew creates a creamy, filling meal from puritan ingredients, where smoky flavors dominate 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 pot
  • Strainer
  • Small skillet for roux
  • Whisk

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Rinse peas in changing water until clear. Soak in cold water for at least 2 hours (or overnight).

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

Drain soaking water, put peas in pot, add fresh water. Throw in whole onion (peeled), garlic cloves, and bay leaf.

Tip: We put aromatics in whole to infuse flavor but make them easy to remove at the end.
3 ✓

Cook over medium heat until peas completely fall apart (30-40 mins). Replenish water if it boils away.

Tip: Stew thickens due to starch leaching out.
4 ✓

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

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

Add a ladle of cooking liquid to roux, whisk smooth (tempering), then pour back into pot. Now salt and pepper!

Tip: If you add cold water to hot roux or vice versa, it may lump. Tempering helps achieve smooth texture.
6 ✓

Boil for a few minutes, then remove onion and bay leaf. Serve with roasted frankfurters or stew.

Tip: Roux needs a few minutes boiling to lose raw flour taste.

Recipe FAQ

Why did hard grains remain?
Split peas sometimes soften poorly if 'old'. Soaking helps, but most importantly: DO NOT salt at the beginning, as salt hardens legume skins. Salt only at the end!
It thickened a lot while standing.
This is natural; starch binds water when cooling. Add a little water when reheating and stir.

Ingredients

  • 1 lb Yellow Split Peas
  • 6 cups Water (or smoked meat stock)
  • 1 head Onion
  • 3 cloves Garlic
  • 3 tbsp Vegetable Oil
  • 2 tbsp All-Purpose Flour
  • 2 tsp Salt
  • 1 pinch Ground Black Pepper
  • 3 leaves Bay Leaf
  • 1 tsp Sweet Paprika