Hello, young Padawan
What is better in winter than making warm and cute recipes? And if it could make them also a great source of protein, that’s even better.
Because soup is nice from time to time, but it’s not the best food to be strong like Rocky Balboa.
Our grandparents understood it: legumes are treasures. But we’ve forgotten it, so let’s cook this sexy legume that deserves to be eaten at least once a week: split peas.
Peas, green peas, split peas or snow peas, their name depends on the region, the period of harvest and our preferences, but it remains the same legume.
With a low glycemic index and an excellent source of protein, split peas are friends of active people, vegetarians/vegans, or people who just like split peas (you wouldn’t have guessed that one! Lol).
Split peas are also rich in iron, manganese, calcium, copper, and group B vitamins. You guessed it, making split peas your best friends is a really good idea.
Split pea puree
For 2 servings
3/4 cup of split peas
1 small carrot
1 bay leaf
2 sprigs of thyme
1/2 tsp powder vegetable broth or 1/4 cube of vegetable broth
1 small onion
5-6 sprigs of parsley
4 cup of water
1 tsp olive oil
Timut (or Sichuan) pepper
Soak split peas in water for at least 2 hours. Rinse and drain before cooking.
Finely chop the onion, parsley, cut the carrot into thin rings, then brown the onion in a saucepan with the olive oil over medium heat. When it starts to brown, add the carrots, split peas, thyme, bay leaf, vegetable broth, and half the water, still over medium heat. Check the cooking and stir regularly, adding a little water if necessary.
After 10 minutes of cooking, check again whether to add water or not: there should always be water at the bottom of the pan otherwise the split peas will burn. Stir regularly throughout the cooking, check by tasting after 10 minutes. If the split peas are cooked (they should be al dente, i.e. a little firm, but not soft or crunchy), then cut the heat. Remove the bay leaf and thyme.
Leave the mixture in the pan or transfer it to another container to mix, according to your convenience and your equipment. Using a blender or a hand mixer, mix the split peas, leaving as in the photo small pieces if you too like the rustic idea, or by making a perfectly smooth puree if you prefer. You will have understood: you are the master of your art. Use all or part of the remaining water to obtain the desired consistency. Season with pepper and salt and add the parsley. Stir.
In your prettiest soup plate, place a few spoons of this fabulous and delicate mash. Place a nice head of parsley in the center, for the decorative touch. Ramsay would be delighted.
You can accompany it with smoked tofu cut into small dice, browned in a pan and deglazed with teriyaki sauce. You can found it in all good organic stores. You’ll enjoy it. You’re welcome.
I hope you will love this recipe which features one of my favorite legumes.