Danish pea soup, meatless version

Ingredients for 8 servings:

• 250 g peas, dried yellow
• 4 carrots
• 300 g celeriac
• 2 stalk(s) leeks
• 2 onions
• 1,000 ml vegetable broth
• Cardamom, ground
• Salt
• pepper
• butter
• Parsley, flat, finely chopped

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Total time approx. 2 days 45 minutes

Gul split ærtesuppe med green lager / also known in other Scandinavian countries

Soak the peas in water for two days, changing the water once. They will begin to sprout easily. On the day of preparation, clean and finely chop the carrots, celery, and leeks. Finely chop the onions and sauté them in a little butter in a large pot until translucent. Add the vegetables while still wet and sweat. Season with salt and cardamom. Drain the water from the peas. Add the peas and vegetable stock to the pot and simmer for about two hours, until the peas are tender. Season with pepper, salt, and cardamom. Serve in deep plates, sprinkled with some chopped, flat-leaf parsley beforehand.