Split Pea Velouté
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
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