Soft and creamy, this split pea and buttermilk soup is simply perfect to enjoy hot or cold any time of year.
Serves 4, Preparation 10 mins, Cooking 25 mins
- 400 g split peas
- 150 ml buttermilk at room temperature
- 1 white onion, sliced
- 2-3 mint leaves, chopped
- Hot vegetable stock, 300 ml
- Olive Oil, to taste
- Salt and pepper, to taste
No need to soak these peas before cooking them, a rinse under running water to remove any impurities is more than enough.
Heat a tablespoon of olive oil in a non-stick pan, fry the sliced onion on a low heat, add the peas and fry for a few seconds, add a couple of ladles of hot stock, stir.
Bring to the boil, cover with a lid and cook for about 5 minutes on a low heat until the peas are tender.
Turn off the heat, add the chopped mint leaves, add the room temperature buttermilk, season with salt and pepper, stir and then puree with an immersion blender to the consistency you prefer.
Add a drizzle of oil and serve with croutons.