For four people.
Ingredients
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400 grams green peas (use according to the instructions)
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50 grams of margarine
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400 grams potatoes (peeled, washed, diced)
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3 leeks (washed, finely chopped)
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1 small celeriac (washed, peeled, diced)
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1 bunch of celery leaves (finely chopped
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2.5 deciliters of milk
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1 tablespoon parsley (finely chopped)
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salt and pepper to taste
Preparation
- Boil the peas in some water with 30 grams of butter for about 70 minutes.
- Pour the cooking liquid through a sieve into another pan.
- Rub the green peas through the sieve.
- Make up the cooking liquid of the peas with water to about three liters and bring to the boil.
- Add the potatoes, leek and celeriac.
- Add the celery leaves and season with salt and pepper if desired.
- Let the pea soup simmer on low heat for half an hour, stirring regularly.
- When soup is well thickened, add the milk, the remaining butter and the parsley.
- Serve as soon as possible.
Tip
Delicious with that slice of rye bread! Rye bread naturally contains slow carbohydrates and is rich in dietary fiber: about 16 grams of fiber per 100 grams of rye bread. Those fibers ensure that the carbohydrates are slowly absorbed into your blood, so that your sugar level is less high.
Number of persons
4
Duration
30+ minutes
