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Parsley, Celery And Green Pea Soup's picture
  Split green peas 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, chopped
  Celery stick 4 , chopped
  Carrots 2 , chopped
  Chopped fresh parsley 4 Tablespoon (1 Tablespoon Is Used For Garnish)
  Bay leaf 1
  Vegetable stock/Water 2 1⁄4 Cup (36 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste

Wash the peas and soak them either overnight in cold water or in hot water for 1 hour.
Drain them and set to one side.
In a large saucepan, melt the butter and saute the onion for 3-4 minutes, then add the celery and carrots and cook over a medium heat until lightly browned.
Add the drained peas, parsley and bay leaves.
Mix well.
Add the vegetable stock and stir well.
Cover the pan, bring to the boil, and simmer for 1-1 1/2 hours until the peas are really tender.
Stir the soup occasionally, and add more water or stock if desired.
Season to taste and serve immediately, with a little chopped parsley sprinkled on top.

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