Peas and split peas soup, egg cooked in salt
- 400g (14 oz) of peas
- 60g (2 oz) of split peas
- 2 egg yolks
- 100g of salt
- 1 shallot
- 1 lemon zest
- ice water
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.
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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