Save
ingredients
Chicken stock
1 1/2 litres
Peas
350g | 2 cups
Celery
3
Carrots
3
Onion
1 large
Worcester sauce
1 tbsp
Ground cumin
1/2 tsp
Pepper
to taste
Parsley
2 tbsp
Bread
Preparation
- Preheat oven to 375º F.
- Place all ingredients except the parsley in a large ovenproof pot, such as a Dutch oven. Bring to a boil, and cook for 10 minutes, stirring occasionally. Remove from heat.
- Cover pot and place in preheated oven. Cook for 1 hour or until the peas are tender.
- Ladle hot soup into serving bowls. Garnish with chopped parsley. Serve with crusty bread.
