Yellow Pea Soup

Ingredients

• 1 onion
• 2 tbsp Rapeseed oil
• 400 g yellow split peas
• 3 Carrots
• 1 parsley root
• 200 g celery root
• 1 stalk leek (150 g)
• 500 ml strong vegetable broth (hot)
• 1 tsp dried marjoram
• 0.5 bunch Parsley (10 g)
• 1–2 tsp mustard
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely dice the onion, then sauté in 1 tbsp hot rapeseed oil for 2–3 minutes over medium heat.

2. 2.

   Add the split peas, fill with three times the amount of water, and cook for 45 minutes over medium heat, stirring occasionally.

3. 3.

   Meanwhile, peel, wash, and cube the carrots, parsley root, and celery root into 1 cm pieces. Clean the leek, rinse thoroughly, and slice into thin rings.

4. 4.

   Five minutes before the peas finish cooking, heat the remaining oil in a pan. Sauté the carrots, parsley root, and celery root for 4–5 minutes over high heat.

5. 5.

   Add the vegetable cubes and leeks to the pot with the peas, pour in the broth, season with marjoram, and simmer for about 10 minutes over medium heat until the vegetables are tender but still firm.

6. 6.

   Wash the parsley, pat dry, remove leaves from stems, and finely chop. Season the yellow pea soup with mustard, salt, and pepper, serve on a plate, and sprinkle with parsley.