Parsley, Celery And Green Pea Soup
|Split green peas||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Celery stick||4 , chopped|
|Carrots||2 , chopped|
|Chopped fresh parsley||4 Tablespoon (1 Tablespoon Is Used For Garnish)|
|Vegetable stock/Water||2 1⁄4 Cup (36 tbs)|
|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.
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.