Summary

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

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Instructions

1. 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.
2. Wash and dry thyme and pluck except for something to garnish.
3. 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.
4. Split peas do not need soaking time.