This soup is made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used. It’s also a great way to use frozen vegetables when the produce section is looking bleak.
- On medium heat, Place the peas in a pot and add chicken stock to it, covered for 5 minutes until boiling.
- Leave to cool slightly, liquidate the pea from the stock, then placed in a blender with white cheese.
- Add salt and pepper to the mixture and leave until boiling for one minute over high heat.
- Add the potato cubes to the soup.