Pea Porridge

Last Updated on October 24, 2024

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Classics from Czech cuisine. Cooked peas, pressed, thickened with butter roux.

Ingredients:

Procedure:

1. Wash and soak the peas for a few hours (preferably overnight)
2. Drain the water, pour in clean water and cook the peas under a lid until tender, remembering to salt them just before the end of cooking
3. Press the cooked peas through a fine sieve into the butter and flour stock diluted with milk
4. Salt and pepper and simmer for a while
5. Brush individual portions of the pea porridge with melted butter and garnish with fried onions.

Recommendation:

For preparation of the porridge, see recipe: Stir-fry.