Traditional pea soup Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Name: Traditional pea soup Gluten-free, Dairy-free, Organic - Cuisine l’Angélique
Ingredients: 400 g (2 cups) dry yellow peas; 2 1/2 liters (10 cups) water, for soaking; 30 ml (2 tbsp) olive oil; 2 yellow onions, finely chopped; 160 g (1 ½ cup) celery, finely chopped; 130 g (1 cup) carrots, finely chopped; 3 liters (12 cups) water, for cooking; 5 ml (1 tsp) dried savory; About 7.5 cm (3 in) piece of kombu seaweed, rinsed (about 5 g) *; 1 ml (1/4 tsp) pepper; 3 bay leaves; 5 ml (1 tsp) salt; Optional: 15 ml (1 tbsp) of organic cornstarch diluted in 15 ml (1 tbsp) of water

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Experience classic Quebec cuisine with this flavorful pea soup, enhanced by kombu seaweed for rich flavors and mineral goodness. Perfect after a day at the sugar shack!

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Ingredients

400 g (2 cups) dry yellow peas
2 1/2 liters (10 cups) water, for soaking
30 ml (2 tbsp) olive oil
2 yellow onions, finely chopped
160 g (1 ½ cup) celery, finely chopped
130 g (1 cup) carrots, finely chopped
3 liters (12 cups) water, for cooking
5 ml (1 tsp) dried savory
About 7.5 cm (3 in) piece of kombu seaweed, rinsed (about 5 g) *
1 ml (1/4 tsp) pepper
3 bay leaves
5 ml (1 tsp) salt
Optional: 15 ml (1 tbsp) of organic cornstarch diluted in 15 ml (1 tbsp) of water