Ingredients Edit

Directions Edit

  1. Pick over and wash the peas and pre-soak in tepid water the preceding night.
  2. Then drain this water and set to boil in fresh tepid water.
  3. Add the onion, carrot, bay leaf, and parsley root.
  4. Let it boil, covered, at low temperature.
  5. When the peas are tender, remove the carrot and parsley root, the bay leaf, strain, then sieve the peas with the onion.
  6. Thin it, with a little of the strained liquid.
  7. Set the soup to boil again, with a tablespoon of butter or oil, sugar and salt.
  8. After coming to a boil, add the chopped dill.
  9. Serve with croutons.
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