In my childhood, when I went to kindergarten, I liked this split pea purée very much. Later, in attempts to recreate the childhood recipes, it always seemed that there is some elusive obscure ingredient or a secret. In reality, the truth is that caterers have no secrets and strive to make dishes as simple as possible and the most cost-effective. Therefore, all that dishes tend to be cheap and simple. I remember how long time it had taken me to find a way to boil peas until they get tender and don't start burning. In fact, it is much easier - nothing needs to boiled for a long time. Peas absorb water for considerable time (preferably overnight), get boiled until tender (1-1.5 hours), then the water is drained and the peas are just mashed into puree with a blender or masher. Simple, but tasty!
For 4 servings:
- 1 cup split yellow or green peas (9 oz / 250 gr)
- 1/2 tsp salt
- 2-3 tbsp olive oil
Rinse peas, pour plenty of water and leave for 6-12 hours for swelling (I usually leave them overnight).
Thoroughly rinse peas under running water (it is handy to use a colander). Then, place them in a pot and pour water so that it is 1 inch (2-3 cm) above the peas level.
Bring to a boil over medium heat. Peas will be foaming as they boil, remove the first foam with a spoon as in the photo.
Cover with a lid ajar, boil the peas over low heat watching for them not to run away. Cook for about 1.5 hours until they are tender. If the water boils away, add some again.
Remove the well-boiled peas from heat and drain the water.
Add 1/2 tsp salt and 2-3 tbsp olive oil. Mash with a blender or potato masher.
Serve warm. Bon appetit!