Yellow split pea puree

122 min

hard

10 ingredients

Yellow split pea puree

Origin and history of yellow split pea puree

Yellow split pea puree is a traditional preparation with roots in various rural cultures, where the cultivation and consumption of legumes were fundamental to daily nutrition. Yellow split peas come from dried peas that are split in half to facilitate cooking and digestion.

In Latin America, this preparation can be found under different names and variations depending on the country. For example, in Mexico and Colombia it is commonly known as "puré de arvejas," while in other countries like Argentina and Chile it is simply called "puré de guisantes." In some parts of the Caribbean, the term "puré de chícharos amarillos" is used.

This puree is not only valued for its mild flavor and creamy texture, but also for its high nutritional content, being an excellent source of plant-based protein, fiber, vitamins, and minerals. Traditionally, it has been consumed especially during cold seasons, as it is comforting and hearty.

How to prepare Yellow Split Pea Puree

Ingredients:
Yellow split peas, broth, onion, carrot, turnips, marjoram, thyme, salt, butter, and unbleached flour.

Steps:

Soak the peas, if necessary, according to the package instructions.

Drain well, if they were soaked.

In a large pot, add water or broth, a whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt.

Cook until the peas and vegetables are tender, approximately 1 1/2 to 2 hours.

Drain well.

Puree the peas and vegetables in a blender or pass through a sieve.

In a small skillet, sauté the chopped onion in butter until lightly browned.

Incorporate the flour and cook for approximately 2 minutes.

Add to the pureed pea and vegetable mixture.

Whip until fluffy and serve hot.

Ingredients (10)

Yellow Split Peas
Broth
Onion
Carrot
Turnips
Marjoram
Thyme
Salt
Butter
Unbleached Flour

Instructions (22 steps)

1 Soak the peas
2 if necessary
3 according to the package instructions
4 Drain well
5 if they were soaked
6 In a large pot
7 add water or broth
8 whole onion
9 carrot
10 turnip or parsnip
11 marjoram
12 thyme
13 and salt
14 Cook until the peas and vegetables are tender
15 approximately 1 1/2 to 2 hours
16 Drain well
17 Puree the peas and vegetables in a blender or pass through a sieve
18 In a small skillet
19 sauté the chopped onion in butter until lightly browned
20 Incorporate the flour and cook for approximately 2 minutes
21 Add to the pureed pea and vegetable mixture
22 Whip until fluffy and serve hot

Nutritional Information

Calories: 295 kcal

Protein: 0g

Carbohydrates: 12g

Fat: 7g

Azúcar: 0g

Sodio: 34mg

Categoría

Sopas

Etiquetas

Weeknight Preparation Time Main Ingredient Cuisine Preparation Occasion Vegetables German European Dietary 4 Hours Or Less