Purée de Pois Cassés (Split Peas Purée)
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Split peas purée is a great side dish for a simple roasted chicken or steamed fish. This is how peas were eaten in France in the Middle Ages.
Hands-on: 15 minutesTotal: 3 hours 45 minutes
- 1 lb. dried split peas
- 5 cups water
- 4 carrots, peeled and thinly sliced
- 2 leeks, green part discarded, minced
- 4 lettuce leaves, thinly sliced
- 1 medium onion
- 4 cloves
- 1 Tbsp. fresh parsley, minced
- 1 bay leaf
- 1 tsp. salt
- 1 tsp. ground black pepper
- Fill a large bowl with cold water, and put the dried split peas in it for 90 minutes. Then pour in a colander and dry them.
- Fill a large saucepan with 5 cups of water. Put the dried peas in it and bring to a boil over high heat. When boiling, add the carrots, leeks, and lettuce leaves. Peel the onion, and nail the cloves in it. Add it to the saucepan, with the minced parsley and the bay leaf. Add salt and pepper and reduce the heat to low. Simmer for 2 hours.
- Once the split peas are cooked, take the bay leaf and the onion out of the saucepan and discard. Use a ladle to take out ½ cup of broth from the saucepan and reserve. Drain the peas in a colander, and put them in a blender. Process until smooth. Pour them in a serving bowl and stir in the reserved broth tablespoon by tablespoon, until you reach the thickness you want.