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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Danish Pea Soup (Green)

Serves 4
• 500 gm new green peas
• 250 gm carrots
• 4 large potatoes
• herbs
• 1 onion
• Butter
• Flour
• Chopped parsley
• Flour Dumplings
1. Shell the peas and boil the shells with some herbs and a large onion. Let them boil till the stock is strong – as it is to be used later on.
2. Boil the peas with the carrots and potatoes. Cut the potatoes in slices to thicken the soup. Add the extract of peashells and thicken the soup a little more with butter and flour.
3. Add tiny flour-dumplings. Garnish the soup with chopped parsley, and a dab of butter just before serving.

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