She Strengthens

Unlock the Flavor and Nutrition of Legumes

In the heart of Europe, legumes have been a staple ingredient for centuries, particularly during times of war when food was scarce. Their affordability and high nutritional value made them a go-to choice for many traditional dishes.

A Taste of Germany: Hearty Pea Purée

This easy-to-make recipe yields 3-4 servings and can be prepared in just 1 hour, with 20 minutes of active cooking time.

Gather Your Ingredients

• 8 oz (225 g or 1¼ c) yellow or green split peas, rinsed
• 18 oz (530 ml) water
• 6 oz (170 g or one medium) onion, peeled, sliced
• 1 medium carrot, peeled, sliced
• 1 medium carrot, peeled, sliced
• 1 leek, white part only, sliced
• 1 tsp dry mint, crushed
• 1 tsp dry marjoram, crushed
• ½ tsp salt
• ¼ to ½ tsp fresh-ground black pepper
• 1 Tbsp white vinegar
• 3 Tbsp butter or bacon drippings
• 6 oz (170 g or one medium) onion, peeled, sliced

Simmer, Blend, and Broil

To prepare this dish, start by cooking the split peas in a medium-sized oven-proof pot with water, sliced onion, vegetables, herbs, salt, and pepper over low heat. Simmer for about 40 minutes, or until the peas and vegetables are very tender.

Next, purée the mixture in a blender or food processor with vinegar, then return it to the pot and reheat.

Meanwhile, brown the sliced onions in butter or bacon drippings over medium heat until soft. Spoon the browned onions over the puréed pea mixture and place it under the broiler, about two or three finger-widths away. Let the onions brown and crisp up, then serve hot.

This hearty pea purée is a testament to the resourcefulness and culinary creativity of Central Europeans, who have long recognized the value of legumes in their diets. With its rich flavors and satisfying texture, this dish is sure to become a staple in your kitchen as well.