Imprimer la recette

Split Pea Soup

Serves : 6 people
Preparation : 10 minutes
Cooking : 30 minutes

Ingredients

Instructions

  • Rinse the split peas several times.
    The rinse water should become clear with little foam.
  • Crush the garlic cloves to peel them easily, and remove the germ.
    There’s no need to mince the cloves afterward; you can leave them as they are.
    The garlic cloves will infuse into the cooking water of the split peas.
  • Place the split peas in a saucepan with the garlic cloves and ground cumin.
    Cover everything with the specified amount of cold water and bring gently to a boil.
    Simmer, covered, for 15 minutes.
  • Add the coarse salt, check that there is still enough water, and add more if needed.
    Return to the heat and cook for another 15 minutes.
  • Drain the split peas, reserving the cooking liquid.
    Blend the split peas until you have a smooth, velvety soup, adding as much of the cooking liquid as needed.
    The Chef’s Tip
    Personally, I ended up using all of the cooking liquid. I recommend not throwing away the unused water. First, because it’s very tasty and nutritious (you can cook it with broth and vermicelli, for example). But also, split peas tend to thicken once they sit, and a soup that’s thin at first can become pasty an hour later!

  • Serve the soup piping hot in individual bowls or soup plates.
    Garnish with a drizzle of olive oil and a pinch of paprika.