Pea porridge in a different way
Pea porridge doesn't always have to resemble a school cafeteria. We boil peas with celery, thicken with roux, soften with cream and season with Parmesan. We serve the porridge sprinkled with fried onions with bread and smoked meat.
Ingredients · Servings 3
- 300 g green peas, halved
- 1 medium onion
- 1 stalk of celery
- 2-3 cloves of garlic
- 150-200 ml cooking cream
- 20 g parmesan
- 1 tablespoon plain flour
- 1 tablespoon lard
- salt
- ground pepper
- Further:
- smoked meat (or grilled sausage)
- fried onion for sprinkling
- bread to serve
Method · 1 h 50 min
- Rinse the peas and soak them in cold water overnight. Don't add too much water, just enough to cover the peas by about 2 cm.
- The next day, cook in the same water with chopped celery until soft.
- Peel and finely chop the onion and garlic. Fry them in hot lard. Add the flour, fry and pour in the cream while stirring constantly.
- Mix with cooked peas and blend with a hand blender.
- Let it boil, add the grated cheese and season, or dilute to the desired thickness.
- Serve with bread, toasted sausage, sprinkled with fried onions.
