Pea purée

A smooth split-pea purée with onion, garlic and marjoram — hearty, vegetarian and traditionally served with a fried egg or sausage.

Ingredients

• split peas400 g
• onion1 pcs
• garlic2 cloves
• lard2 tbsp
• marjoram1 tsp
• salt1 tsp

Method

1. Rinse and soak peas. Rinse the split peas under cold water, then place them in a large pot and cover generously with cold water. Leave to soak for at least 30 minutes if time allows — this speeds up cooking and improves the texture.
2. Cook peas until tender. Drain the soaked peas, return them to the pot and cover with fresh water by about 5 cm. Bring to a boil, then reduce to a steady simmer and cook for 40–45 minutes, until the peas are completely soft and beginning to collapse. Skim off any foam that rises in the first few minutes.
3. Sauté onion and garlic. While the peas cook, peel and finely dice the onion and crush the garlic. Melt the lard in a frying pan over a medium heat and fry the onion for 8–10 minutes until soft and golden, then add the garlic and cook for a further minute until fragrant.
4. Combine and season. Stir the sautéed onion and garlic into the cooked peas along with the salt and marjoram. Taste and adjust the seasoning — marjoram should be clearly present but not overpowering.
5. Blitz to a smooth purée. Use a stick blender (or transfer in batches to a standing blender) and blitz until completely smooth. If the purée feels very thick, add a splash of hot water and blitz again — you're looking for a consistency similar to thick porridge that holds a slight peak.
6. Plate and serve. Ladle the purée into warm shallow bowls. Serve immediately, traditionally topped with a fried egg or alongside sausage, and drizzle with a little extra melted lard if you like.

Safety & hygiene Important

• Blending hot liquids. If using a standing blender, let the peas cool for a few minutes first, fill the jug no more than half full, and hold the lid down firmly with a folded tea towel — hot liquid expands rapidly and can force the lid off.
• Reheating starchy purée. Split-pea purée thickens considerably as it cools and can scorch easily on reheating. Reheat gently over a low heat with a splash of water, stirring frequently, and ensure it is piping hot throughout before serving.