Split pea and ricotta cheese soup

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!

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