2 cups dry peas
8 cups water
2 large potatoes, cut in cubed
1 cup celery root cut into cubes
1 cup carrots, cut up in small cubes
1/2 cup onion, finely chopped
1 clove garlic, minced (or use 1/2 teaspoon of garlic powder)
2 tablespoons butter
2 tablespoons flour
1/3
cup whipping cream
1 tablespoon parsley, chopped
salt
and fresh ground pepper to taste
Preparation:
Soak peas in lukewarm water over
night. Boil for about 30 minutes than add other vegetables.
Boil over medium heat
for about one hour or until vegetables are cooked.
Puree everything in
food processor or blender.
In a large pot melt
butter, add flour and cook until golden brown, stirring constantly. Add
vegetable puree and mix well. If soup is to thick add more water. Bring
to boil over medium heat.
Remove from heat and stir in
chopped parsley leaves and whipping cream. Taste and adjust seasonings.
Serve with croutons.
Tip: If
your soup is too thin for some reason, take a tablespoon of potato
starch blended with a little cold
water in a small bowl and add to the soup. Cook for next 5 minutes than
serve.
