Old vegetarian peasoup

This is a real vegetarian recipe from the 1920’s! Well, okay, lacto-vegetarian by today’s standards, but anyway. It’s one version of the eternally popular peasoup (“hernekeitto”) we love over here. The very smooth texture makes it great comfort food for the cold season. We just had our first snow in here…

Vegetarian puréed peasoup

2l water
4dl dried green peas
3 tbsp vegan margarine
2 tbsp wheat flour
salt, minced white pepper
1dl oat cream

Dried peas are soaked in water through the night. The following the day the peas are cooked until very soft. Purée the peas with a blender. Fry the flour in margarine for a minute and add the puréed  peas. Let boil for roughly ten minutes. Season with salt and white pepper and add cream. Serve with croutons.


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