Split Pea Velouté

Premium

1
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 servings)

Instructions

Step 1: Soup

Soak the split peas for at least 1 hour or, better still, overnight.

The next day, peel the onion, and stud with a clove. Peel and wash the carrot and celery, and chop.

Drain the split peas and tip into a saucepan. Add the chicken stock or an equal volume of water as well as the onion, carrot, and celery. Cook at a very gentle simmer for 1 hour.

When the split peas are cooked, heat a frying pan with a drop of olive oil and cook the chistorra for 2 minutes on each side. Cut into fine rounds and keep hot on a piece of kitchen towel.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Alain Ducasse