Bissara split pea soup recipe

Bissara split pea soup recipe

I offer you a split pea soup (or abissar in Berber with broken beans, bissara in Darija ), super smooth and consistent. A tasty and tasty green velouté that warms up in winter in very cold weather, easy and quick to prepare.

Economical with dried vegetables , it will be a complete meal for the evening because it is very comforting. Autumn and winter are conducive to the preparation of fine and delicious soups or consumed, just to stock up on vitamins for the colder days that await us. So let your creativity express itself by concocting yourself according to your ingredients, a good pumpkin soup, a carrot soup , a tomato soup, mushroom soup, onions etc ...

From legumes, split peas are tasty, very rich in iron and calcium, providing our body with many nutritional qualities, including fibers. The fresh peas are harvested before maturity enclosed in their green pod. The dry peas are harvested at maturity: these are the peeled peas and pieces that will be used for the preparation of mashed potatoes, velvety.

For this split pea soup recipe, we will need very few ingredients and the soup will be cooked in about 30 minutes. For split peas, there will be no soaking step beforehand, they will be rinsed and then drained.

Another recipe with which I alternate my meals is the good  lentil soup, very nourishing and very rich in iron, but also the Turkish coral soup. Very delicious, this soup will be embellished with croutons, bacon, whipping cream to make the recipe more creamy and smooth.

Ingredients :

• 250 gr of split peas
• 3 cloves of garlic
• An onion
• 100 cl of water
• 1 small bouquet garni, thyme and bay leaf
• Salt and pepper from the mill
• Nutmeg and cumin
• 3 tablespoon olive oil
• Fresh cilantro and parsley 
• 1 stock cube of your choice (optional)
• Lemon juice

Instructions :

Step 1: Preparation

1. Blanch the split peas in a pot of cold water and bring to a boil. Rinse and drain in a colander.

Step 2: Cooking

1. Peel and roughly mince the onions.
2. Brown in a pressure cooker with hot olive oil. Sweat the onions without coloring for a good quarter of an hour and add the crushed garlic.
3. Add the split peas, thyme, bay leaf, spices and stock cube. Add salt and pepper.
4. Cover with boiling water and bring to a boil.
5. Lower the heat and skim the foam on the surface with a skimmer.
6. Cook until the peas are tender-tender, stirring occasionally.

Finishing step

1. Using a strainer, collect a few unmoulded split peas. Remove the bay leaf
2. Mix the soup using the hand blender to obtain a fine, smooth and homogeneous velouté.
3. Adjust the salt seasoning if necessary and its consistency. Add more water if it is too thick and continue cooking for a few minutes over low heat.
4. Pour the split pea soup into a soup tureen. Add a knob of butter. To mix together.
5. Serve hot with spices, chopped coriander leaves or parsley, unmoulded peas, heavy cream, lemon juice and a drizzle of oil.