Split pea soup with cumin and olive oil, by Chef Paul Roussel
Ingredients
For
4
personnes
- 1 onion
- 1/2 leek
- 500g split peas
- 1 teaspoon of freshly ground cumin
- 25cl Nyons Olive Oil PDO
Tip
Don’t hesitate to finish off your split pea soup with a drizzle of olive oil and some coriander leaves!
Instructions
- Soak the split peas in water the night before.
- Finely chop the onion, wash and thinly slice the white part of the leek.
- Gently fry the finely chopped onion and leek in Nyons olive oil, taking care not to let them brown.
- Add the split peas and pour in a litre of water.
- Bring to the boil.
- Cook for 30 minutes, adding a spoonful of cumin.
- Once the peas are cooked, season with salt and pepper, pour everything into a blender and blend whilst gradually adding Nyons olive oil.
Tip
Don’t hesitate to finish off your split pea soup with a drizzle of olive oil and some coriander leaves!
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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