Split Pea Purée with Croutons

Ingredients

• 400 grams split peas
• 1 liter water
• 1 piece ham hock
• 10 grams salt
• 60 grams breast lard, diced and blanched
• 0.5 piece carrot
• 0.5 piece onion
• 3 piece leek greens
• 1 sprig thyme
• 1 fragment bay leaf
• 3 deciliters consommé (clear meat broth)
• as needed butter
• 2 tablespoons small bread croutons, diced and fried in butter

Instructions

1. Combine the split peas with water, ham hock, salt, and a mirepoix (a vegetable and lard base) made from diced blanched breast lard, half a carrot, half an onion, leek greens, thyme, and bay leaf.
2. Cook gently until the peas are completely broken down. Pass the mixture through a fine sieve (étamine) to create a smooth purée.
3. Adjust the consistency to the proper thickness by adding the consommé as needed. Finish the purée by mounting with butter (monter au beurre) just before service.
4. Garnish with small bread croutons that have been diced and fried in butter at the moment of serving.