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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1094 Calories from Fat 245

% Daily Value*

Total Fat 28 g43%

Saturated Fat 16 g80.2%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 1691 mg70.5%

Total Carbohydrates 165 g54.9%

Dietary Fiber 65.4 g261.6%

Sugars 33.7 g

Protein 55 g110.2%

Vitamin A 545.3% Vitamin C 185.7%

Calcium 36.3% Iron 79.4%

*Based on a 2000 Calorie diet

Parsley, Celery And Green Pea Soup Recipe