A pur?e of yellow split peas.


Clean peas and place in a heavy stockpot with water.

Bring to a boil and stir occasionally for 10 minutes.

Remove from heat and allow the peas to steep for one hour.

Drain, then return to the pot with fresh water (just to cover) salt & pepper.

Simmer over low heat, stirring occasionally until soft and most of the water is absorbed (about 1 hour).

Remove from heat and allow to cool.

At this point, you can just put the peas in the fridge until you're ready to use them, or pur?e them in a food processor processor (or through a ricer, as our local chef, Agyro does) It depends on the texture you want.

The pur?e also becomes thicker under refrigeration.

Mix with a little olive oil, minced onions, salt and pepper.

Parsley or capers and black olives make a nice garnish.

**May be enjoyed as a soup or an appetizer, just add more water for the desired consistancy.

  Quantity Ingredient Alternative Notes
1 A Little Olive Oil    
1 Handful Olives (Black)    
2 Cup Peas (Yellow Split)    
1 Pinch Pepper   To taste 
1 Pinch Salt   To taste 
1 Bunch Shallots   Sliced 
5 Cup Water