Hungarian Split Pea Soup
Posted By: Delish640482
Pro Chef Or Baker? No
Is This Recipe In Your Cookbook? Yes
Origin: Hungary
Local Name: N/A
Primary Ingredients: Yellow Split Peas, Smoked Ham
Primary Spices: Cloves, Cayenne Pepper, Nutmeg
Prep Time: 20 Minutes
Cook Time: 2 Hours
Skill Level: 1
Categories: Soup, Lunch, Dinner
Intro By Creator: The BEST split pea soup you’ll ever taste!
Creator's Notes & Tips
This is a very versatile soup. You can add more – or less – of just about any ingredient. Keep in mind that parsnips are sweet, so the more you add, the sweeter the soup will be. You can also add the variant ingredients.
We think that the variant is (by far) the best pea soup we have ever tasted anywhere. Make the batch according to the instructions – then tinker with the recipe as you like.
How To Make It Delishier
Ingredients
Basic Soup
- 1 lb. Of split yellow peas (2 cups)
- 1 small ham shank or smoked pork butt
- 1 large onion diced
- 4 med. carrots sliced and diced
- 3 ribs of celery sliced and diced
- 1/4 cup chopped flat leaf parsley (or a small bunch)
- 1 or 2 parsnip root sliced and diced
- 3 bay leaves
- 4 whole cloves or about 1/4 to 1/2 tsp ground
- 6 whole peppercorns or about 1/4 to 1/2 tsp ground pepper
- 3 quarts of water. 1 quart = 4 cups / about 1 liter, so 12 / 3 liters cups in total.
Optional Variation AFTER the soup has been pureed (highly recommended!)
- 1 cup of milk
- 4-6 drops of liquid smoke
- 1/2 lb fried and diced bacon
- 4 medium potatoes cubed to about 1cm (1/2 inch) – cooked separately with no salt
- 1/4 tsp cayenne pepper, or to taste
- 1/4 tsp nutmeg, or to taste
- Use a smoked / cooked ham bone with meat on it, or a ham bone from which you already carved the meat off. You’ll need about a cup of chopped ham to put in the soup after it’s done, so set that aside.
- Prepare the vegetables.
- Wash and drain yellow peas.
- In a large pot put the ham bone in with all vegetables and spices.
- Bring water to a boil, turn down heat and slowly cook until all veggies and peas are soft.
- Taste for seasoning, and now add required salt. (Ham and pork butt are salty, do not add salt at the beginning of cooking).
- Cooking will take about an hour to an hour and a half.
- If the soup is not as thick as you like it, cook it a little longer. The soup should be quite thick.
- Remove the bone, the bay leaves and the cloves if you used actual cloves instead of powder – and discard.
- Using a hand blender, puree the content of the pot until it’s a thick creamy soup. Invariably, it’ll thicken overnight, so don’t add any thickener.
- Put the ham cubes into the pot.
- Serve with fresh rustic bread and a salad if you like.
- After you puree the soup, add the variant ingredients. The potatoes will thicken the soup a bit more and will virtually disappear.
- You can cook the bacon with some water to separate the pieces and let the water boil off.
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