Summary

Ingredients

• 1 cup peas, green, dried, 50 ml
• 0.75 liters ¾ water
• 2 bay leaves
• some dill or marjoram or parsley
• 4 medium potato (s)
• 1 large carrot (s)
• 1 stalk celery, possibly
• 3 tablespoon, heaped crème fraîche
• some salt and pepper
• 1 teaspoon, leveled sugar
• possibly Asantida (Asafoetida)
• 4 tablespoon sunflower oil, virgin
• 1 tablespoon caraway seeds

Print Recipe Pin Recipe

Instructions

1. Soak the peas in the water overnight, then bring to the boil in the soaking water. Add bay leaves and dill or marjoram or parsley and simmer for 1/2 hour.
2. In the meantime, wash, peel and dice the potatoes. Wash and dice the carrot. Add to the soup and simmer for another 1/2 hour. Optionally, celery can be added.
3. After the soup has boiled for a total of 1 hour, mash with a potato masher - pieces remain in the soup. Stir in the creme fraîche and season with salt, pepper, sugar and possibly a pinch of Asafoetida.
4. Let it simmer for another 15 minutes and then briefly puree it again with the potato masher - the soup should be as thick as a stew with small pieces.
5. Meanwhile, heat the oil in a separate small saucepan and add the caraway seeds. Roast the caraway seeds over medium heat for about 3 - 5 minutes. You can tell by the smell when it`s ready. Then stir the oil and caraway seed mixture into the finished soup. You can also toast bread cubes at this step, or you can leave it out and serve the soup with fresh caraway bread with butter instead.
6. For a vegan version, omit the creme fraîche and instead roast the caraway seeds with twice the amount of oil.