Pea Cream Soup with Crispy Vegetable Chips

Ingredients

• 150 g potatoes
• 2 carrots
• 0.25 celery root
• 1 onion
• 2 tbsp Vegetable oil
• 250 g yellow split peas
• 1.25 l vegetable broth
• vegetable oil (for frying)
• Salt
• ground pepper
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel the potatoes, carrots, celery root, and onion; thinly slice one potato and carrot or grate them, then dice the remaining vegetables.

2. 2.

   In a pot, sauté the diced onion in hot oil until translucent, add the remaining vegetables, cook briefly, then stir in the peas. Pour in the broth and simmer for 1 to 1¼ hours.

3. 3.

   Meanwhile, peel the beetroot and thinly slice or grate it. In a separate pot, heat plenty of oil and fry the vegetable slices until golden yellow. Remove with a slotted spoon, drain on paper towels, and lightly salt.

4. 4.

   Puree the soup with an immersion blender, add more broth if needed, and season with salt and pepper to taste.

5. 5.

   Serve the soup in bowls, top with the vegetable chips, and sprinkle with freshly chopped parsley.