Summary

Ingredients

• 40 g butter, or mararine
• 250 g peas, peeled (approx. 750 with pods)
• 40 g wheat flour
• ml 1,000 water
• a bit salt
• 1 tablespoon parsley, chopped

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Instructions

1. Melt the fat over high heat and heat the peas in it for a short time. Scatter the flour over it and heat it for a short time. Add the water while stirring, lightly salt, bring to the boil and cook the peas over low heat for 25-30 minutes. Before serving, season the soup with salt and sprinkle with parsley.
2. Tip:
3. Refine the soup with alluvial, semolina or meatballs.