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Split Pea pottage

Pottage is a thick soup or vegetable stew that's very popular in Middle Europe. This is a Hungarian version (felesborsó or sárgaborsó főzelék) made from split green beans or yellow beans. In this recipe no roux is used for thickening, so it's gluten and dairy free. It's super-duper healthy and hearty during the winter months - particularly suitable for young kids. Eat it with some bread or as a side dish with cooked meat, grilled sausages, etc. The Hungarians eat it with meatballs.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Resting Time 4 hours
Total Time 1 hour 15 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g green or yellow split peas
  • 1 small onion chopped
  • 1 clove of garlic crushed
  • 1 medium carrot sliced
  • 1 bay leaf
  • 1 litre stock vegetable or chicken
  • 1 Tbsp olive oil
  • Serving: 1 Tbsp chopped parsley sour cream (optional)

Method
 

  1. Soak the peas overnight.
  2. Drain, then remove any dark, damaged peas.
  3. In a saucepan gently fry the onion for a minute, then pour in the hot stock. Add the carrots, bay leaf and the crushed garlic.
  4. Bring it to the boil then, under cover, gently simmer for about 1 hour until the peas become soft and mushy.
  5. Stir occasionally and, if necessary, add more stock or water.
  6. Remove the bay leaf and, with a hand blender, blend slightly into a thick, rough pottage. Taste and season it with salt and pepper if needed.