Soft and velvety, this split pea and buttermilk soup is merely best to take pleasure in hot or cold at any time of year.
Serves 4, Preparation 10 minutes, Cooking 25 minutes
. 400 g split peas . 150 ml buttermilk at space temperature level . 1 white onion, sliced . 2-3 mint leaves, sliced . Hot veggie stock, 300 ml . Olive Oil, to taste . Salt and pepper, to taste .
Approach
No requirement to soak these peas before preparing them, a rinse under running water to eliminate any pollutants is sufficient.
Heat a tablespoon of olive oil in a non-stick pan, fry the sliced up onion on a low heat, include the peas and fry for a couple of seconds, include a number of ladles of hot stock, stir.
Give the boil, cover with a cover and cook for about 5 minutes on a low heat up until the peas hurt.
Switch off the heat, include the sliced mint leaves, include the space temperature level buttermilk, season with salt and pepper, stir and after that puree with an immersion mixer to the consistency you choose.
Include a drizzle of oil and serve with croutons.
(3 votes, average: 4.67 out of 5)
Filling …
