In Romanian: Supa de mazare uscata (crema)



  1. Pick over and wash the peas and pre-soak in tepid water the preceding night.
  2. Then drain this water and set to boil in fresh tepid water.
  3. The last time, add, in addition to the peas, the onion, carrot, and parsley root.
  4. Let boil, covered, at low temperature.
  5. When the peas are tender, remove the carrot and parsley root, strain, then sieve the peas with the onion.
  6. Thin with a little of the strained liquid.
  7. Set the soup to boil again, with a tablespoon of butter or oil and salt.
  8. After coming to a boil, add the chopped parsley.
  9. Serve with croutons.

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