Pea Puree

Peel the onion, cut one half into crescent moons, the other half coarsely. Put the part you cut into crescent moons into a small saucepan, add two tablespoons of lard and let it simmer gently the whole time you are preparing the pea puree. The onion will gradually soften and eventually turn an irresistible golden brown.

Sort through the peas and remove any impurities and foreign matter. Rinse in a colander, pour into a pot, season with a small pinch of salt, pour in 500 ml of cold water, and slowly bring to a boil uncovered.

Once the peas are gently boiling, skim off the foam with a spoon. Cover the peas and simmer very gently for 45 minutes; after 30 minutes, add the remaining salt and stir briefly.