Beans: Peas Pudding 04 by Recipe Cottage

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	Peas Pudding 04

		Yellow Split Pea Puree with Vegetables 8 oz (255 g) yellow split peas 1 pint (550 ml) water 2 medium onions, peeled and sliced 1 medium carrot, scraped and sliced 1 small leek, cleaned and sliced 1 stick celery, sliced, optional good pinch of dried mint or marjoram 1 tablespoon lemon juice sea salt freshly gound black pepper 1-1/2 oz (40 g) butter or olive oil Soak the split peas in the water to cover for an hour or so. Drain and rinse them and put them into a saucepan with the water, half the sliced onion and all the other vegetables and herbs. Let them simmer gently until the split peas are soft and the other vegetables are tender, about 30 minutes. Sieve or liquidize the mixture, then season it with lemon juice, sea salt, and freshly ground black pepper. Spoon the mixture into a shallow heat-proof dish. Fry the remaining onion in the butter until it's beginning to soften, then pour the onion and the butter over the top of the puree. Put the puree under a fairly hot grill until the top is slightly crusted looking and the onion very crisp and brown. (Alternatively, this can be done in the oven.)