Traditional Stovetop Split Pea Soup with Butter Roux
Submitted by gigglez
Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
6 hrsSometimes the old ways are the best ways, and this stovetop split pea soup proves it.
A butter-and-flour roux forms the foundation, giving you control over the exact thickness you want, while the peas simmer gently on the stove where you can taste and adjust as you go.
The ham bone adds that essential smoky backbone, and unlike slow cooker versions, this stovetop method lets you fine-tune the seasoning in real time for a soup that tastes like it came straight from grandma’s kitchen.
Pro Tips
- Make the roux golden brown (not dark) to avoid bitter flavors
- Stir occasionally to prevent peas from sticking to the pot bottom
- Adjust thickness by simmering uncovered to reduce or adding broth to thin
- Freeze in portions for quick lunches that reheat beautifully
Ingredients
Directions
Wash and soak peas in water to cover, overnight.
In the morning drain off the water and cover with 3 quarts of fresh water.
Add the ham bone and onion and cook until peas are soft.
Rub through a sieve.
Melt the butter and stir in the flour until well blended and smooth.
Add the salt, pepper and milk and cook, stirring constantly until the mixture thickens.
Combine with the strained liquid and cook until rather thick.
Serve hot.
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