Split Pea Soup with Moroccan spiced butter (4)
Ingredients
Instructions
  1. Soak the split peas overnight in cold water. The next day drain, cover with frsh water and bring them to the boil. Turn the heat down and let them simmer with the onion. mint and a glug of olive oil.
  2. After an hour or so they will be tender enough to crush against the side of the pan. If not, cook them for a while longer, topping up with boiling water if they are no longer covered.
  3. Remove two thirds of the peas and water and put in a food processor or blender. Blend until smooth, then return the smooth mixture to the pot and cook for a few minutes until it thickens.
  4. To make the butter ( which can be done when the peas are cooking) mash all the ingredients together with a generous tsp of salt and then chill. You probably wont need to use all the butter but it can be kept in the fridge or freezer to use, perhaps with steak or chicken if you eat meat.,
  5. Ladle the soup into bpwls and stir a wodge of spiced butter into each one. Serve with a warmed Arabic flatbread or perhaps a Naan bread.