Modern Split Pea Soup

Ingredients

• 1 cup Dried split peas
• 2.5 quarts Water
• 1 pint Milk
• 0.5 Onion
• 3 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1.5 teaspoons Salt
• 0.125 teaspoon Black pepper
• 2 inch cube Salt pork (Can substitute with 4 oz smoked ham hock or bacon)

Instructions

1. 1Pick over the split peas to remove any debris. Rinse the peas thoroughly. Place the peas in a large bowl and cover with cold water. Soak for at least 4 hours, or preferably overnight. Drain the peas before cooking.
2. 2In a large pot or Dutch oven, combine the drained split peas, 2½ quarts of cold water, salt pork (or ham hock/bacon), and chopped onion. Bring to a boil, then reduce heat to low, cover, and simmer for 3 to 4 hours, or until the peas are very soft.
3. 3Remove the salt pork (or ham hock/bacon) from the pot. If desired, chop the meat and set aside. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the soup to the pot.
4. 4In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux). Be careful not to burn the roux.
5. 5Whisk the roux into the pureed soup. Stir in the salt and pepper. Gradually add the milk, stirring until the soup reaches your desired consistency. If the soup is too thick, add more milk or water. Heat through, but do not boil. If you reserved the salt pork/ham hock/bacon, stir it back into the soup. Serve hot.