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Field Peas in Herbed Broth Soup
From Statesboro Market2Go
<p>A cozy soup that uses fresh bay leaves, parsley, and thyme. Pairs well with fresh bread! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: southernliving.com (modified slighly) (Entered by Ariana Giddens)
Serves: 6
Vegetarian!
Ingredients
3 cups
Field peas (rinsed)
2 small
Onions (quartered)
1 medium sized
Carrot (cut into chunks)
1 medium sized
Celery stalks (cut into chunks)
2 cloves
Garlic (smashed)
2
Bay leaves
6 sprigs
Parsley
2 teaspoons
Salt
4 cups
Vegetable broth
2 tablespoons
Unsalted butter
1 tablespoon
Fresh thyme leaves
1/4 teaspoon
Pepper
Bread (as a side)
Step by Step Instructions
- Stir the peas, onions, carrot, celery, garlic, bay leaves, parsley, and salt together in a saucepan. Add the vegetable broth and bring the mixture to a boil over high heat. Skim out foam from the mixture. Reduce the heat to medium. Partially cover and simmer for 15 to 20 minutes.
- Remove the pan from heat and let cool for 15 minutes. Remove the onions, carrot, celery, garlic, bay leaves, and parsley from the mixture and discard. do not discard the peas.
- Stir in the butter, thyme, and pepper. Serve the broth with bread.