Fava Puree With Onions

Instructions

1. Step 1

   Rinse the yellow split peas in a fine-mesh sieve under cool running water until the water runs mostly clear.

   Ingredients used: 250.0 gr Yellow Split Pea

   Cookware: fine mesh sieve

2. Step 2

   Put the rinsed peas in a saucepan with the water, yellow onion, and bay leaf. Bring to a boil over high heat.

   Ingredients used: 1.0 piece Bay Leaf, 950.0 ml Water, 150.0 gr Yellow Onion

   Cookware: saucepan, wooden spoon

3. Step 3

   Skim off any foam, reduce to low heat, and simmer uncovered until the peas are very soft and most of the liquid has been absorbed.

   Timer: 40 min (fixed)

   Cookware: saucepan, wooden spoon

4. Step 4

   Stir in the salt and cook until the mixture is thick but still loose enough to puree. Remove and discard the bay leaf.

   Timer: 5 min (fixed)

   Ingredients used: 5.0 gr Fine Salt

   Cookware: saucepan, wooden spoon

5. Step 5

   Remove the saucepan from the heat. Add 3 tbsp (45 ml) olive oil, 1 ¾ tbsp (25 ml) lemon juice, and the black pepper, then blend until smooth.

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 25.0 ml Lemon Juice

   Cookware: Immersion Blender, saucepan

6. Step 6

   Transfer the puree to a serving bowl and let it stand until warm or at room temperature.

   Timer: 10 min (fixed)

   Cookware: serving bowl

7. Step 7

   Top with the red onion, then drizzle with the remaining 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) lemon juice.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 5.0 ml Lemon Juice, 75.0 gr Red Onion

   Cookware: cutting board, knife, serving bowl