Onion and pea soup

Ingredients for 4 servings:

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

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

medieval pea soup from France

Cook the peas until soft, drain, and mash with a potato masher. Bring the vegetable stock to a boil, then add the pea puree. Sauté the onions in the butter until translucent. Add the butter to the soup and simmer for 1/2 hour. Add the parsley, vinegar, salt, and pepper, and simmer for another 1/4 hour. Serve with bread. It’s easier to soak the peas overnight, reducing the cooking time to 1 1/2 hours. I wouldn’t recommend canned or frozen peas.