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Gallery Yellow Split-Pea Spread with Spring Crudites Recipe Summary Servings: 8 Yield: Makes 2 cups

Ingredients For the bouquet garni 2 carrots, coarsely chopped 2 celery stalks, coarsely chopped 1/2 medium onion 4 sprigs fresh thyme 4 sprigs fresh flat-leaf parsley 1 tablespoon whole black peppercorns For the spread 8 ounces yellow split peas 4 cups water 2 teaspoons coarse salt 1 tablespoon fresh lemon juice Extra-virgin olive oil, for drizzling 1 small red onion, thinly sliced 1 tablespoon plus 1 teaspoon capers Freshly ground pepper, to taste 1/2 baguette, cut into 1/2-inch-thick slices and toasted Sugar snap peas, baby carrots, patty pan squashes, and zucchini flowers, for serving

Gallery Yellow Split-Pea Spread with Spring Crudites

Recipe Summary Servings: 8 Yield: Makes 2 cups

Yellow Split-Pea Spread with Spring Crudites

Yellow Split-Pea Spread with Spring Crudites

Yellow Split-Pea Spread with Spring Crudites

Recipe Summary Servings: 8 Yield: Makes 2 cups

Recipe Summary

Servings: 8 Yield: Makes 2 cups

Servings: 8

Yield: Makes 2 cups

8

Makes 2 cups

Ingredients

Ingredients

  • 2 carrots, coarsely chopped 2 celery stalks, coarsely chopped 1/2 medium onion 4 sprigs fresh thyme 4 sprigs fresh flat-leaf parsley 1 tablespoon whole black peppercorns

  • 8 ounces yellow split peas 4 cups water 2 teaspoons coarse salt 1 tablespoon fresh lemon juice Extra-virgin olive oil, for drizzling 1 small red onion, thinly sliced 1 tablespoon plus 1 teaspoon capers Freshly ground pepper, to taste 1/2 baguette, cut into 1/2-inch-thick slices and toasted Sugar snap peas, baby carrots, patty pan squashes, and zucchini flowers, for serving

Directions

Make the bouquet garni: Place the ingredients on a piece of cheesecloth. Tie into a bundle with kitchen twine.

Make the spread: Combine split peas, water, 1 teaspoon salt, and the bouquet garni in a medium saucepan. Bring to a boil. Reduce heat, and simmer until split peas are tender, about 45 minutes. Discard bouquet garni. Reserve 1/2 cup cooking liquid. Drain split peas, and let cool slightly in strainer, about 10 minutes.

Puree split peas, lemon juice, remaining teaspoon salt, and 1/4 cup plus 1 tablespoon reserved cooking liquid in a food processor until completely smooth. If the mixture is very thick, add more liquid. (Spread can be refrigerated in an airtight container for up to 1 week.)

Before serving, drizzle with oil, top with onion and capers, and season with pepper. Serve with toasts and crudites.

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All Reviews for Yellow Split-Pea Spread with Spring Crudites

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All Reviews for Yellow Split-Pea Spread with Spring Crudites

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest