After Christmas I was thinking about a bit more light but warming menu idea when I found a pack of yellow split peas in the larder. If you also seeking lighter dishes after the festivities, try this Sárgaborsó Főzelék or Hungarian Yellow Split Pea Stew.
- 250 g yellow split peas
- 1 onion
- 1 clove of garlic
- 1 bay leaf
- 200 ml double cream
- In the evening, a day before the preparation soak the dry peas in cold water to make them softer.
- The next day put them into a large pot, add a whole onion, one piece of garlic and some bay leaves and salt, and turn the stove on.
- Cook for about an hour with the lid on, then start to use a potato masher to mash the softened peas.
- When the stew's texture becomes more creamy and you cannot see too many whole peas in it, use a stick blender to get a perfectly smooth texture, then add the double cream. The cream helps to forget the old memories of yellow split pea stew from the school canteens and makes you really enjoy this yummy vegetable stew.
- After that check the salinity
Serve it with a traditional Hungarian stew.