Pea puree on the stovetop

Cooking method

1. Step 1:

   

   Gather all the ingredients for the pea puree. Split peas (halves) are best here. Whole peas can't soak up enough water as they swell, and broken bits just scorch on the bottom. Sort the peas carefully, picking out any pebbles, stray grains, or spoiled peas. Put them in a pot with 3-4 times their volume of room to spare.

2. Step 2:

   

   Peas are high in protein, so rinse them well 2-3 times in warm water. Cover them with 3-4 times their volume of cold water and leave them to swell for 8-10 hours. If you didn't soak them ahead of time, pour boiling water over them for 30-40 minutes and they'll cook much faster. Drain the soaking water and rinse the peas thoroughly once more. Put the rinsed peas in a heavy-bottomed stainless steel pot with thick walls.

3. Step 3:

   

   Add water to about an inch (2-3 cm) above the level of the peas. If they still seem too firm, add baking soda 15 minutes after it comes to a boil. Use no more than 1/2 teaspoon per 2 quarts (2 liters) of water — too much ruins the flavor. Set over low heat and bring to a boil. Skim off any foam that forms on the surface; that's the protein from inside the peas coagulating, and it can spoil the taste and look of the puree.

4. Step 4:

   

   Pour in the vegetable oil, cover loosely, and cook over low heat, stirring. Stir now and then so the peas don't scorch and break down faster. Soaked split peas take about 40-50 minutes, whole soaked peas about an hour. Unsoaked dry whole peas need about 2.5 hours, split ones about 1.5 hours.

5. Step 5:

   

   Once the peas are cooked, salt them to taste. To get rid of any lumps, blitz them with an immersion blender while they're still hot, until smooth. Let it sit for 15-20 minutes and serve. Note that the puree firms up as it cools, and if you want to loosen it, use only hot water — cold water spoils the flavor of the finished puree.

6. Step 6:

   

   Enjoy.