Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 onions)
- 1 clove garlic
- 2 potatoes, (approx. 150 g)
- 1 tablespoon oil, neutral
- 2 teaspoons vegetable stock, instant OR:
- 1 cup chicken broth, smaller, jellied
- 350 g peas, reen split peas
- 2 stems thyme or marjoram, alternatively frozen
- 1 tablespoon butter
- 5 tablespoon whipped cream
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel and finely dice onions and garlic. Peel, wash and dice the potatoes. Heat the oil in a saucepan and sauté everything in it. Add 3/4 L water, stock and peas, bring to the boil. The peas should be well covered with water. Cover and cook for about 1.5 hours, stirring several times, if necessary, adding a little more water.
- Wash and dry thyme and pluck except for something to garnish.
- When the peas are done, add the butter and cream. Puree everything finely with a potato masher or with a hand mixer to taste. Leftovers can easily be reheated in the microwave.
- Split peas do not need soaking time.
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