Pea Stew

Ingredients

• 1 onion
• 1 Garlic clove
• 2 carrots
• 250 g celery
• 250 g leeks
• 150 g Brown Mushrooms
• 2 tbsp butter
• 1 l vegetable broth
• 300 g yellow peas
• 2 sprigs bean herb
• 2 sprigs thyme
• 2 sprigs oregano
• 1 bay leaf
• Salt
• ground pepper
• 1 tbsp white balsamic vinegar
• thyme (for garnish)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Peel and cube the carrots and celery. Wash, trim, and slice the leeks into rings. Clean and quarter the mushrooms.

2. 2.

   Add butter to a large hot pot and sauté the vegetables for about 5 minutes. Then pour in the broth and add the peas. Rinse the herbs, shake dry, tie with kitchen twine, and add them along with the bay leaf to the soup. Let simmer gently for about an hour.

3. 3.

   Finally, lightly purée with an immersion blender and adjust consistency by adding more broth or reducing further if desired.

4. 4.

   Season with salt, pepper, and vinegar, then serve garnished with thyme.