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Preparation time: 40+ min

Difficulty: easy

Serves 3


  • 2 cups split green peas

  • few sprigs of fresh thyme

  • few sprigs of fresh marjoram

  • few bay leaves

  • 1 kombu algae

  • water

  • 2 tbs home-made cream cheese

  • salt and pepper

Soak split peas overnight. Rinse the next day and wash with running water. Add them to a bigger bowl, then add thyme, marjoram, bay leaf, and algae. Cover with water and cook. Towards the end of cooking add salt. Drain cooked peas and save the water you cooked the peas in. Remove the algae and hard parts of thyme. Add peas to a food processor, pour some saved water over, and add a spoon of cream cheese. Puree the peas until you get the desired consistency. Because pea is a part of the legume family, it fills you up more than potato. Before serving, season to taste. We served stuffed red peppers with the puree.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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