Fresh and nourishing, this cream of split dry peas will capture you for its delicious creaminess and the stimulating mixture of sweetness and acidity …
Ingredients:
1 cup of split dry peas
1 litre of water
2-3 cm of kombu seaweed
2 thinly chopped onions
1 lemon
Umeboshi vinegar (optional)
Green chives for garnish
Elaboration:
Wash the split peas well.
Put in a pressure cooker with the piece of kombu seaweed.
Cook for 20 minutes.
Meanwhile, fry the onions until golden brown in a little olive oil with a pinch of salt.
Add the zest of half a lemon and reserve.
Switch off the peas and wait for the pot to cool down a bit.
When you open it you will see that the peas are fairly mashed.
Add the poached onion and blend everything.
Add a little lemon juice or umeboshi vinegar if you want to emphasize the acid taste of the cream.
Serve decorated with the chives cut finely and some lemon zest.
Cook it with love…. and enjoy!!
