Split Pea Soup


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


  • 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.

Real Cooking

Did You Know?
All foods can be broken down into one or more of six basic nutrients: proteins, fats, carbohydrates, vitamins, minerals and water.

Most foods are complex and composed of more than one basic nutrients.

Some foods are composed of only one or two of these components. For example:
- Cooking oils are practically all fat, and some of them may have a small amount of vitamins.
- Sugar is 100% carbohydrate, no other nutrients.