1 ¼ teaspoons (7 g) salt (omit if using ham cooking liquid)
1 ¼ teaspoon (0.6 g) ground black pepper
Instructions
1. Pick over 1 cup (200 g) dried split peas, removing any stones or shriveled peas. Place in a large bowl, cover generously with cold water, and soak for at least 4 hours or overnight. Drain and discard the soaking water.
2. Transfer the drained peas to a large, heavy saucepan (at least 4-quart / 3.8 L capacity). Add 2½ quarts (2.4 L) fresh cold water and the half onion. Bring to a gentle simmer over medium heat, then reduce heat to low.
3. Simmer, uncovered or partially covered, for 3 to 4 hours, until the peas are completely soft and beginning to fall apart — they should crush easily between two fingers and show no chalky center when pressed.
4. Remove and discard the onion. Working in batches if necessary, press the pea mixture through a fine-mesh sieve or food mill into a clean saucepan, pushing the solids through with the back of a wooden spoon. Discard the remaining fibrous solids that will not pass through. This technique (sieving a cooked puree) produces a uniformly smooth texture.
5. Prepare a beurre manié (a paste of equal-weight raw butter and flour used to thicken soups and sauces without lumping): in a small bowl, work 3 tablespoons (45 g) butter together with 2 tablespoons (16 g) flour until fully combined into a smooth paste.
6. Return the sieved soup to medium-low heat. Whisk in the butter-flour paste in small pieces, stirring continuously until each addition is fully incorporated and the soup has thickened slightly, about 3 to 5 minutes. The soup should coat the back of a spoon and hold a clear line when a finger is drawn across it.
7. Stir in 1¼ teaspoons (7 g) salt and ¼ teaspoon (0.6 g) pepper. If using ham cooking liquid in place of plain water (see notes), omit the salt at this stage.
8. Stir in 1 pint (480 ml) whole milk, a little at a time, until the soup reaches a creamy, pourable consistency. Add additional milk if needed to achieve the desired thickness. Heat gently over low heat for 5 to 8 minutes, stirring frequently, until the soup is heated through and steaming — do not allow it to boil once the milk is added, as boiling can cause the soup to break and scorch.
9. Taste for seasoning and adjust salt and pepper as needed. Ladle into warmed bowls and serve immediately.
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