Split-Pea VeloutéFeatured

Split-Pea Velouté

Split peas are a typical, traditional dish of the island of Santorini; it is still considered a local specialty.

Courtesy of Mr Ilias Mamalakis.


Cooking time


For 4 Person(s)

Split-Pea Velouté

  • 1/2 kg split peas
  • 1/2 kg onions, grated
  • 1 waterglass olive oil
  • 2 glasses water
  • salt

For the garnish

  • 2 tbsp olive oil
  • 1 onion, cut into sticks
  • 2 tbsp capers
  • 4 sun-dried tomatoes, finely chopped
  • 3 tbsp fresh lemon juice


Rinse the split peas with cold water and place in a large pot with the grated onion, olive oil and water. Stir once and then let them cook over medium heat. Add salt 15 minutes after they come to the boil. Stir often to avoid sticking to the bottom of the pot. After the split peas start dissolving into the water, continue cooking until they thicken; if the split peas have not completely dissolved, wait until they have cooled and purée them in the blender. After they have cooled empty onto a serving dish, preferably oblong.

Pour a few tablespoons of olive oil over the split peas then add the onion, capers and sun-dried tomatoes and the 2-3 tablespoons of lemon juice.