Preparation:
Put peas in large pot with water and salt; bring to boil, lower heat
and simmer for 1 hour. Skim off foam and discard. Saut finely chopped
carrots, sweet potato, onion and celery for 10 minutes, stirring
constantly. Add herbs, cook vegetables for another 5 minutes, then add
to soup. Simmer soup, stirring occasionally, for another 45 min to 1
hour. Remove approximately half the soup, pure. Return pure to pot,
add wine and pepper, and stir. Bring soup back to simmer before
serving. |
