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Split pea and vegetable soup

75mn 6pers facile

A recipe for split pea soup with vegetables and sweet vinegar, ideal for a balanced meal.


Extra-virgin olive oil
2 tbsp Lautrec Sweet Pink Garlic Vinegar
Pepper blend
Bouquet garni
250g dried split peas
2 onions
2 potatoes
2 carrots
Parsley or coriander (optional)


Cook the split peas in boiling water for 40 min, then skim.
Peel and chop the carrots, onions and potatoes, add the bouquet garni and cook over a low heat for 25 min.
Skim, season with pepper and add the Lautrec pink garlic vinegar.
Remove the bouquet garni and blend.
Ladle the soup into bowls, drizzle with olive oil and garnish with parsley or coriander.

Oliviers & Co
Genève & Lausanne

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