Soups

Pulsa (Split Pea Stew)

Pulsa is the split pea and bacon stew of the Faroe Islands, a rustic, creamy and comforting dish. Its soft peas are traditionally eaten in winter, served with potatoes.

1 h 45
4 servings
Medium
Moderate
🇫🇴 Faroe Islands

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Ingredients

Spices & seasoning

Ground black pepper
1 Bay leaf

Optional extras

1 tbsp Butter

On the side

600 g Potatoes

Nutrition facts

435 kcal per serving

Protein: 28.3 g
Carbohydrates: 42.1 g
of which sugars: 4.5 g
Fat: 14.2 g
of which saturated fat: 5.2 g
Fiber: 12.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Rinse the split peas in cold water, then soak them for 2 hours in a large volume of cold water so they swell.
Drain the peas and put them in a large pot with 1 litre of water and the bay leaf.
Cut the bacon into large cubes and fry them in a dry pan for 5 minutes until they render their fat and lightly brown.
Add the bacon and its fat to the pot, then bring to a boil over high heat, skimming the surface.
Peel and finely slice the onions, add them to the pot and reduce the heat.
Simmer gently for 1 h 15 to 1 h 30, stirring from time to time and adding a little hot water if the stew thickens too much.
The peas should be tender and start to break down, forming a creamy purée. Adjust the seasoning with salt and pepper.
Serve hot, with the boiled potatoes on the side.