Split Pea Soup

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1 cup dried split peas.
  • quarts cold water.
  • 1 pint milk.
  • ½ onion.
  • 3 tablespoons butter.
  • 2 tablespoons flour.
  • teaspoons salt.
  • teaspoon pepper.


Pick over peas and soak several hours, drain, add cold water and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt.