Split pea

Pois cassé

What it is

A field pea dried, skinned and split along its natural seam, which is where it wants to divide anyway. Splitting doubles the surface and halves the cooking time — a piece of food engineering several thousand years old.

In the kitchen

It foams enormously at first boil. Skim it once and the soup stays clear instead of turning grey.

Goes with

Lard Onion Carrot Bay leaf Mint Thyme Black pepper Butter

Same species

Mangetout Pea Pea shoots

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