About This Recipe
A recipe for a soup with split peas, vegetables and vinegar, ideal for a balanced meal.
Ingredients
Vegetable extra virgin olive oil
2 tbsp. of vinegar with pink garlic
Peppercorn blend
Bouquet garni
250g of dried split peas
2 onions
2 potatoes
2 carrots
Parsley of coriander (optional)
Directions
Cook the split peas in boiling water for 40 minutes then skim.
Peel and chope the carrots, onions and potatoes, add the bouquet garni and cook for 25 minutes over low heat.
Skim, add pepper and the vinegar with pink garlic.
Remove the bouquet garni and blend the mixture.
Ladle the soup into bowls and drizzle with olive oil and garnish with parsley or coriander.