Split Pea Soup with Moroccan Spiced Butter

My friend Liz shared this with me a a couple of years ago. I think it’s a Nigel Slater recipe. Absolutely delicious….. but not very easy to make it look appetising in a photo. The soup base can be a little grey, but the addition of the spiced butter transforms the soup

For the soup
5 handfuls of split yellow peas
1 onion – roughly chopped
2 sprigs of mint
olive oil

for the butter
2 spring onions – finely chopped
2 cloves garlic – finely chopped or crushed
1 teaspoon paprika
1 teaspoon chili powder
handful of mint leaves – chopped
handful of coriander leaves – chopped
50g butter

Soak peas over night, drain the cover with fresh water and bring to boil. Reduce heat and simmer with the onion, mint and a glug of olive oil. After about an hour the peas should be tender enough to squash on the side of the pan. If not, cook for a little longer, adding boiling water if needed. Remove two thirds of the peas and blend until smooth then return to the pot and simmer until thickened.

To make the butter, just mash all the ingredients together with salt. Ladle the soup into bowls and add a generous dollop of butter to each.

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