Preparation time: 40+ min
Difficulty: easy
Serves 3
Ingredients:
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.
