Summary

Ingredients

• 1 cup peas, fresh or dried
• 4 large onions, cut into rings
• 0.25 ¼ cup butter
• 6 cup vegetable broth
• 0.5 ½ cup parsley, smooth
• 3 tablespoon vinegar (white wine vinegar)
• some salt and pepper

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Instructions

1. Boil the peas until soft, drain them, mash them with a potato masher. Bring the vegetable stock to the boil, add the pea puree.
2. Sweat the onions in the butter until translucent. Add to the soup with the butter, let simmer for 1/2 hour. Add parsley, vinegar, salt and pepper, simmer for another 1/4 hour. Apply with bread.
3. It is easier to soak the peas overnight and thus shorten the cooking time to a total of 1 1/2 hours. I wouldn`t recommend canned or frozen peas.