Summary

Ingredients

• 2 tablespoons oil
• 3 shallot (s) or 1 onion
• 1 leek
• 0.25 ¼ celeriac
• 300 g split peas
• 200 g carrot (s)
• 600 g potato (s), mainly waxy
• 100 g peas, frozen
• 1 ½ liters hot water
• 1 teaspoon caraway seeds
• 4 teaspoons salt
• 2 teaspoons parsley, dried
• 2 bay leaves

Print Recipe Pin Recipe

Instructions

1. Clean and roughly cut shallots and leek, peel celeriac, carrots and potatoes and roughly dice (vegetables that are too finely cut burn in the pot, and everything is pureed at the end anyway).
2. Fry the celery and carrots in hot oil until they turn lightly brown. Then add the shallots and fry until the shallots are translucent and the carrots and celery have browned.
3. Meanwhile, mortar the caraway seeds with the salt (counteracts the nuts and onions and I finish the spice and herb mixture as it usually takes a few minutes to fry). When the carrots and celery are nice and brown (not black!) And the onions are translucent, add the potatoes, split peas and leeks to the pot and add the water. Add the spices and herbs to the saucepan, stir slightly and cook for a total of one hour over low to medium heat.
4. After 45 minutes everything should be almost or completely soft. Now put the frozen peas in the pot and cook for about 15 minutes.
5. After the total cooking time of 1 hour (45 minutes and 15 minutes), remove the bay leaves from the soup and finely chop everything with a hand blender.
6. The frozen peas give a nice green color, but you can leave them out. If they don`t come into the pot, use less water (approx. 250 ml).