Pea soup with leek and mint

Name: pea soup with leek and mint
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 onion halved; 1,5 liter water; 1 dried laurel leaves; 350 g split peas pack 500 g (Hak); 1 celeriac; 2 leeks; 4 g fresh fresh mint; 200 g garden peas; 2 el peanut oil

Well-stuffed pea soup with celeriac, leeks, peas and mint.

Ingredients

Kitchen Stuff

1 frying pan with non-stick coating Ø 24 cm
1 blender

Directions

Halve the onion (s). Heat the frying pan without oil or butter and fry the onion on the cutting edge for 8 minutes on medium heat. He may become black.
In the meantime, bring the water with salt, the bay leaf and the split peas to a simmer.
Leave to simmer for 20 minutes with the lid on the pan. Stir frequently. Add the onion after 8 minutes.
Meanwhile, peel the celeriac and cut into 1 cm cubes.
Cut the leeks into thin half rings. Slice the mint leaves and keep a few twigs separate.
Remove the onion from the soup pan.
Add half of celeriac, ¾ of leeks, fresh mint and garden peas. Cook for 20 minutes until the vegetables are tender. Stir frequently.
Meanwhile, heat the oil in a frying pan and fry the remaining celeriac for 15 min. On medium heat until golden and done. Season with pepper.
Remove the soup pan from the heat, remove the bay leaf and puree the soup with the hand blender. Season with pepper and salt.
Spoon the soup into the bowls and divide the celeriac, the rest of the leeks and the fresh sprigs of grass left behind.