I recently tried to cook split peas as I like it very much, but I had never used them before. So I looked for a good recipe in my numerous cookbooks and I found a split pea purée recipe which I turned into a soup! To make my vegetable soups creamy, I usually add some milk or cream. But that evening, I had some ricotta cheese leftovers to be used, and there was born a new recipe: the split pea and ricotta cheese soup! Simple, easy and yummy 🙂
Makes 2 to 3 main dishes
- 1 cup split peas
- 1/2 cup ricotta cheese
- 1/2 tbsp coarse salt
- 1 bay leaf
- 1 sprig thyme
Soak the split peas overnight in 2 cups water.
Pour the split peas and the water in a saucepan. Add the salt, bay leaf and thyme, and cook for 1 hour and 30 minutes over medium heat.
Mix in a blender. Add some water if needed, to get a nice consistency. Add the ricotta cheese, mix and that’s it!