120g smoked bacon
1 large onion
200g dried green split peas
1 litre chicken or vegetable stock
TO FINISH – salt, ground pepper, maple syrup
OPTIONS – Cream, fresh herbs, thin slices of cooked ham, soft-boiled egg.
10 mins. – Cooking time 10 mins.
/01. BACON – Cut the bacon into lardons and crisp them up in a large pan. Retain the bacon fat and the lardons.
/02. SPLIT PEAS – Rinse in cold water
/03. ONION – Finely chop the onion and sweat it in the bacon fat. When it is translucent, add the split peas and soak them thoroughly with the stock.
/04. COOKING & SIMMERING – Bring to the boil, then simmer at a low temperature for an hour or until the peas are soft.
/05. SEASONING & FINISH – Salt and pepper, add a drizzle of maple syrup.
/06. OPTIONS– A spoon of cream and chopped fresh herbs.
*Paris PopUp #18 – Cabane à sucre Paris 2015