Purée of Peas with Sausages

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound split peas
    • salt
    • 2 Spanish onions
    • 2


    Place split peas in a large saucepan. Fill pan with water and bring gently to a boil. Remove saucepan from heat and let peas soak in hot water for 1 hour.

    Drain peas, and cook in salted water with onions, cloves, bouquet garni and bacon until tender.

    When cooked, drain. Remove onions, cloves, bouquet garni and bacon. (Bacon may be served at another meal.)