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Yellow Split Pea Puree With Vegetables

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“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”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the split peas in water for at least on hour; drain and rinse them.
  2. 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.
  3. Liquidize the mixture, then season with lemon juice, salt and pepper; spoon the mixture into a shallow heat-proof dish.
  4. Fry the remaining onion in the butter until it’s beginning to soften, then pour the onion and butter over the puree.
  5. Place the puree under a fairly hot grill until the top is slightly crusted and the onion is crisp and brown.

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