Pea Soup
- 1 quart dried peas
- 5 quarts water
- 3-4 large onions, finely cut
- 2 heads of celery, finely cut
- 1 carrot, finely cut
- 2 turnips, finely cut
- Pepper
- Salt
- 1 Tbsp butter
Put the dried peas in water. Boil for 4 hours. Add the onions and the rest of the vegetables.
Season with pepper and salt. Boil for 2 hours longer. If the soup becomes too thick, add more water.
Strain through a colander. Slowly stir in the butter.
Serve hot with small pieces of toasted bread placed at the bottom of the tureen.
Season with pepper and salt. Boil for 2 hours longer. If the soup becomes too thick, add more water.
Strain through a colander. Slowly stir in the butter.
Serve hot with small pieces of toasted bread placed at the bottom of the tureen.
Submitted by Jul 4, 2009
15 min
360 min
375 min