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Green split pea soup
For today, it’s a recipe that warms the body that I offer you with this delicious green split pea soup.
With leek white, a yellow onion and a small potato, this soup with an atypical taste will make you discover the different flavors that such a simple dish can bring to you.
Rich in mineral salts, trace elements and vegetable proteins, split peas will be a great ally in your diet.
To add flavor and smoothness to the dish, I added a small potato and a yellow onion. Note that it is possible to make this recipe without these two ingredients. Make according to your tastes and your desires!
Some people use the cooking juices to make soups. I also do it for the majority of the soups I prepare, but not for this one.
Indeed, I prefer to add a vegetable broth prepared on the side, because I find that the taste of the cooking juice is particular.
AuthorBeauty FoodAfter rinsing the split peas, cook them in a saucepan of water with the leek cut into small rings and the onion.
Add the bouquet garni before bringing to a boil.
Cook for 30 minutes at low broth.
Drain then mix using a hand blender. Make sure to remove the bouquet garni before mixing.
Add the cream and gradually pour in the hot vegetable broth until the desired texture is obtained.
Season with salt and pepper to taste.
Ingredients
Instructions
After rinsing the split peas, cook them in a saucepan of water with the leek cut into small rings and the onion.
Add the bouquet garni before bringing to a boil.
Cook for 30 minutes at low broth.
Drain then mix using a hand blender. Make sure to remove the bouquet garni before mixing.
Add the cream and gradually pour in the hot vegetable broth until the desired texture is obtained.
Season with salt and pepper to taste.
Notes for the recipe:
- Rinse the split peas well before cooking.
- I added about 1 liter of broth to get a silky smooth texture, but I advise you to add it little by little to get the desired texture.
- Use a hand blender to get the perfect texture.
- Add when dressing the Nora, fresh parsley and cream for a nice visual.
- I also use the green of the leek depending on its condition. Nothing is lost, everything is transformed.
- For an even more “exotic” taste, it is possible to use coconut cream as a replacement for vegetable cream.
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