Prep 20 mins
Cook 40 mins
This German recipe comes from one of my all time favourite cook books; “The Bean Book” by Rose Elliot. I must admit that I’ve overlooked this one before, but searching for recipes for the Zaar World Tour 2005 brought it to my attention: now I’m really looking forward to trying this! Rose suggests serving this with triangles of crisp, fried bread. Soaking time for the peas is not included in the cooking time
- 8 ounces yellow split peas
- 550 ml water
- 2 medium onions, peeled and sliced
- 1 medium carrot, scraped and sliced
- 1 leek, cleaned and sliced
- 1 stalk celery, sliced
- dried mint, to taste (maybe a generous pinch)
- dried marjoram, to taste
- 1 tablespoon lemon juice
- salt & freshly ground black pepper, to taste
- 1 1⁄2 ounces butter
- Soak the split peas in water for at least on hour; drain and rinse them.
- Put split peas into a saucepan with the water, half the sliced onion and all the other vegetables and herbs; bring to the boil and let them simmer gently for about 30 minutes until the peas are soft and the vegetables tender.
- Liquidize the mixture, then season with lemon juice, salt and pepper; spoon the mixture into a shallow heat-proof dish.
- Fry the remaining onion in the butter until it’s beginning to soften, then pour the onion and butter over the puree.
- Place the puree under a fairly hot grill until the top is slightly crusted and the onion is crisp and brown.