GREEK YELLOW SPLIT PEA PURéE
If you've ever been to Greece, you're probably familiar with the delicious yellow split pea puree called fava. It's served in tavernas all over the country and is standard fare on the Lenten table. It's important to cook the split peas for a very long time, slowly, until they disintegrate into a purée. Greeks use much more olive oil than this recipe calls for, and they top their fava with chopped onion, sometimes caramelized and mixed with fresh herbs. I prefer a drizzle of olive oil. Yellow split peas are easy to find in Mediterranean and Indian markets, as well as many supermarkets.
Provided by Martha Rose Shulman
Categories dips and spreads, appetizer
Time 2h45m
Yield Serves six to eight
Number Of Ingredients 6
Steps:
- Heat 2 tablespoons of the olive oil over medium heat in a large, heavy saucepan, and add the onion. Cook, stirring, until tender, five to six minutes. Add the split peas and enough water to cover by an inch, and bring to a boil. Skim foam off the top, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for 30 minutes to an hour until the beans fall apart and sink to the bottom of the pot. Stir often to prevent them from sticking. The water should cloud, and some of the split peas will be intact while others will disintegrate. Continue to simmer until they have mostly disintegrated.
- When the beans have fallen apart and are soft and fragrant, remove the pot from the heat and cover with a clean kitchen towel. Replace the lid and let sit for 20 minutes. If the mixture looks more like a soup than a purée, with most of the liquid on the top, place a strainer over a bowl and pour the mixture into the strainer. Let sit for 10 minutes while the liquid runs through the strainer, then return the split peas to the pot. Taste and adjust salt. Moisten as desired with the broth. Add a generous amount of pepper, and whisk in the remaining olive oil and the lemon juice. Whisking helps break down the split peas and contributes to a smooth texture. Transfer to a bowl or plate, top with a drizzle of olive oil and serve.
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Mark Stoecker
[email protected]I didn't like the texture of this soup. It was too thick and mushy.
Biraaro Norman
[email protected]This soup is a bit bland for my taste. I added some extra spices and it was much better.
Ekiye Joseph
[email protected]I love how easy this soup is to make. I just threw all the ingredients in my slow cooker and let it cook all day.
Muhammed Hamdy
[email protected]This soup is a great way to use up leftover split peas. I added some chopped carrots and celery, and it was delicious.
Ramesh Sahani
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. It's very flavorful and satisfying.
luwis mudzimuirema
[email protected]This soup is a bit time-consuming to make, but it's definitely worth it. The flavor is incredible.
Suman Suman
[email protected]I've never had Greek yellow split pea soup before, but I'm so glad I tried this recipe. It's delicious!
Bithe Akter
[email protected]This soup is perfect for a cold winter day.
Ahtesham Gill
[email protected]I love the creamy texture of this soup.
Rj Riyaj
[email protected]This soup is a must-try! It's so flavorful and comforting.
Sly Eichie
[email protected]Amazing!
inam ullah Kakar
[email protected]This soup is so good! I've made it several times now, and it's always a hit.
Derick Kakamba
[email protected]This soup is delicious and easy to make. I especially love the addition of the lemon juice and dill.
shahed hossain
[email protected]I love this soup! It's so creamy and flavorful. I always add a bit of extra garlic and cumin.
Keeley Rivers
[email protected]This was my first time making Greek yellow split pea soup, and it turned out great! The soup was flavorful and hearty.
Cooking With Me
[email protected]I've made this soup several times now, and it's always a hit. It's so easy to make, and it's always delicious.
Iman Bahman
[email protected]This soup is amazing! The flavors are so rich and comforting. I added a bit of extra lemon juice and some fresh dill, and it was perfect.