Makes: 2 servings

More than 45 minutes


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  • 400g (14 oz) of peas
  • 60g (2 oz) of split peas
  • 2 egg yolks
  • 100g of salt
  • 1 shallot
  • 1 lemon zest
  • ice water
  • pepper


1. Split peas:

The night before, soak split peas in water. The next day, cook them in boiling water for 25 minutes. It must stay a bit crunchy. Drain them, then fry them in a pan with a little olive oil and a chiseled shallot. Salt and pepper.

2. Peas soup:

Cook the peas in very salty water  for 15 min. They must be very tender. Drain them, then plunge them into an ice water bath. Mix them, then add a little water to have a smooth and homogeneous mixture. Salt and pepper.

3. The egg:

Clarify the eggs, put the yolks in a bowl, cover them with salt. Let 15 – 20 minutes. Rinse them carefully with a brush and a little water.

4. Presentation:

In a soup plate, drop peas, surround them with pea soup, then drop the egg yolk. Put the grated lemon peel.

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