Yellow Pea Soup

Ingredients

• 250 g yellow peas
• 200 g celery root
• 250 g carrots
• 2 small stalks leeks
• 0.5 bunch Parsley
• 1 small onion
• 1 tsp sunflower oil
• Salt
• ground pepper
• 1 tsp dried marjoram
• 1 piece kitchen twine

Instructions

1. 1.

   Soak the peas in 1 l cold water and cover overnight to let them swell.

2. 2.

   Peel and dice the celery root. Wash, trim, peel the carrots, halve or quarter lengthwise and slice into rounds. Clean the leeks, cut lengthwise, wash and slice into rings. Wash the parsley and tie it with kitchen twine.

3. 3.

   Peel and finely chop the onion. Heat the oil and sauté the onion.

4. 4.

   Drain the peas in a sieve, rinse them, then add 1.5 l water to a pot along with the vegetables, onions, parsley and marjoram. Bring to a boil, cover and simmer for about 1¼ hours. Remove the parsley and stir in some water if needed; season with salt and pepper.