We had one day of beautiful sunny weather, and everyone went crazy. A temperature of 50 degrees Fahrenheit is excellent but scary as well. Winter is supposed to be cold, snowy, picturesque and miserable at the same time.
Everyone’s spirit was beginning to elevate until nightfall brought a cold whistling wind, a reminder that winter was not over for good. In addition to the cold whistling wind, everyone knew they needed to get ready for the upcoming colder days. And what better way to feel warm – a nice bowl of Split Pea Soup or Green Peas Puree.
As there are some similarities between cultures, there are similarities with foods as well. Green Peas Puree is very similar to Split Pea Soup. The ingredients and preparation are somewhat different as to the types of spices added for flavoring.
The only disparity between Green Pea Puree and Split Pea Soup is consumption. In the Haitian culture, Green Peas Puree is served with white rice whereas Split Pea Soup is eaten alone as a regular soup. While taste is quite similar, this dish brings warmth and is enjoyed anytime during the year.
Making Green Peas Puree can be a lengthy process if using fresh ingredients but the result is both nourishing and pleasing. The concept of using both dried peas and frozen peas is my way of enjoying this dish. Cooked dried peas create a soup-like liquid that is revived with a dash of sugar. While the sugar stimulates the flavor of the peas, fresh spices seal the taste and fineness.
A mixture of fresh garlic, scallions, parsley, thyme, and chives is cooked in a little bit of oil before adding the frozen peas and the peas puree. Other ingredients such as carrots, and peppers are added by choice, but the Haitian way is simple with no other ingredients.
Whatever way Green Peas Puree or Split Pea Soup is prepared, the taste will vary depending on additional ingredients added for flavoring. This dish is typically cooked on Sundays or special occasions. Enjoy it with white rice and meat, a complete meal to satisfy the entire family.
- 2 cups of dried green peas
- 4 cups of water
- 1 tbsp of olive oil
- 2 garlic cloves
- 4 sprigs of chives
- 1 scallions
- 1 sprig parsley
- 1 sprig thyme
- 2 whole cloves
- 1 cup frozen green peas - thawed
- sugar to taste
- salt to taste
- fresh ground pepper to taste
- 1/2 cup white onion or shallots - optional
- 1 tbsp of butter - optional
- In a large stockpot, cook dried peas until fully cooked. Let cool and blend in a blender until it forms a puree like texture. Strain puree and set aside. Form a paste with garlic, chives, scallion, parsley and thyme by using either a mortar and pestle or a food processor with a little bit of oil. Heat oil and add spices paste. Cook for half a minute while turning and do not burn. Add frozen peas and onion or shallots if using. Stir mixture to combine and add peas puree. Add cloves, salt and sugar and cook uncovered for about 30 minutes on low heat until the puree has thickens. Add butter at the end before serving with white rice.