Yellow Split Pea and Wild Fennel Soup

Name: Yellow Split Pea and Wild Fennel Soup
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: European
Ingredients: 1 onion; 1 fennel bulb; 2 leeks; 300g yellow split peas; extra virgin olive oil; 100g long-grain rice; sea salt and freshly ground black pepper; 3 lemons; 6 eggs

8 steps

Prep:45minCook:1h 15min

Louvana is so familiar, the kind of soup I have come across on my travels in many places. (Here in the UK we have pease pudding, for example, which isn’t dissimilar.) However, to leave it out would be criminal, as it is a quintessential Cypriot recipe and eaten in abundance, especially around times of fasting. This is the classic recipe for louvana with the addition of wild fennel, one of my favourite springtime Greek ingredients. Also for an unorthodox addition, I occasionally top it with a poached egg, which works so well with the creamy soup. This, of course, is up to you, but I highly recommend it.

Updated at: Thu, 17 Aug 2023 06:35:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories357.3 kcal (18%)

Total Fat7.9 g (11%)

Carbs53.7 g (21%)

Sugars4.3 g (5%)

Protein18.8 g (38%)

Sodium194.7 mg (10%)

Fiber18.4 g (66%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1onion

1fennel bulb

2leeks

300gyellow split peas

extra virgin olive oil

100glong-grain rice

sea salt

freshly ground black pepper

3lemons

6eggs

Instructions

Step 1

Peel and finely chop the onion. Trim and finely chop the fennel, reserving the fronds in a bowl of cold water for garnishing. Trim and finely slice the leeks.

Step 2

Place the yellow split peas in a sieve and wash them thoroughly under cold running water.

Step 3

Place a large saucepan on a medium low heat, drizzle in a few tablespoons of oil, and add the chopped veg (keeping back a little leek for garnishing, if you like). Sauté for 10 minutes until starting to soften.

Step 4

Stir in the washed yellow split peas and top with 1.6 litres of boiling water. Bring to the boil, then reduce to a simmer and cover with a lid. Simmer for 30 minutes, then stir in the rice (spooning off and discarding any scum that has come to the surface). Continue to cook for 30 minutes, or until everything is soft and creamy.

Step 5

While the soup is cooking, sauté any reserved leeks in olive oil, for around 15 minutes or until golden. You can use this to garnish the soup. (This is not essential but adds an additional texture.)

Step 6

If you’re poaching eggs, bring a pan of water to the boil. When the soup is ready, blitz it a little with a stick blender if you like, adding a splash of boiling water if it has thickened too much. Finish by seasoning generously to taste and stirring in 3 tablespoons of extra virgin olive oil.

Step 7

Squeeze in the juice of 2 lemons, have a taste for balance, and cut the remaining lemon into wedges. Poach the eggs for 3 minutes.

Step 8

Serve bowls of the creamy, nourishing soup topped with a few caramelised leeks and reserved fennel fronds, an egg, and with the lemon wedges on the side.