Split Pea and Buttermilk Soup

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

Method

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, stir-fry the sliced onion over a low heat, add the peas along with a couple of ladles of hot stock, stir and cook for a couple of minutes. or until they soften,

Turn off the heat, add the chopped mint leaves, the buttermilk, seasoning 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.