Fresh and nourishing, this cream of split dry peas will capture you for its delicious creaminess and the stimulating mixture of sweetness and acidity …
1 cup of split dry peas
1 litre of water
2-3 cm of kombu seaweed
2 thinly chopped onions
Umeboshi vinegar (optional)
Green chives for garnish
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.