Yellow split pea soup is a bright, flavorful, and filling soup! With some fish roe on top, it will make the perfect introduction to fail-proof Christmas dinner.

Serves 5-6 Preparation time 5′ Cooks in 45′ Ready in 50′

350 g yellow split beans
24 thin slices fish roe
1 lt chicken stock
1 onion, sliced
1 carrot, sliced
2 garlic cloves
½ lemon, juiced
1/5 cup extra-virgin olive oil + a little extra


Step 1
Wash split beans in cold water. Heat olive oil in a large pan and cook onion until translucent, for 2 minutes. Add carrot, garlic and cook until fragrant.

Step 2
Stir in split pea for 2-3 minutes. Add chicken stock. When it boils, season with salt, lower down heat and simmer until split pea breaks down.

Step 3
Let cool for 5 minutes and whizz in a blender until really smooth. Check for salt and add if necessary.

Step 4
Serve in bowls garnishing with 3 thin slices of fish roe and drizzling with 3 drops of lemon juice and olive oil.

Photo George Drakopoulos – Food styling Tina Webb

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