Split and Black Eyed Pea Potage with Garlic Aoli

Split and Black-eyed Pea Potage

• 1/2 cup split green peas
• 1/2 cup split yellow peas
• 1/2 cup black-eyed peas
• 2 cloves garlic
• 1 onion
• 1 red bell pepper
• 3 carrots
• 2 potatoes
• 2 tablespoons olive oil
• 1 tablespoon mustard seeds
• 3/4 teaspoons crushed red chilies
• salt
• pepper
• water or broth

1. Soak the dried beans in water overnight.
2. Chop the onion, carrots, potatoes, bell pepper and garlic.
3. Saute the vegetables with the mustard seeds, crushed red chilies, salt and pepper (to taste) in olive oil over medium heat until soft, about 10 minutes.
4. Rinse and drain the peas and add to the put with enough water or broth to cover, about 3 cups.
5. Simmer for 2 hours, skimming off and discarding any foam that collects on top.

Garlic Aoli

• 3 cloves garlic
• 2 egg yolks
• 1 lemon
• 1 1/2 cup vegetable oil
• 1 teaspoon mustard
• salt
• pepper

1. Combine garlic, egg yolks, juice of 1 lemon, mustard, salt and pepper (to taste) in a food processor and combine.
2. With the food processor running, slowly add the oil. It should emulsify and turn into a mayonnaise consistency.