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Field Peas in Herbed Broth Soup

From Statesboro Market2Go

<p>A cozy soup that uses fresh bay leaves, parsley, and thyme. Pairs well with fresh bread! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slighly) (Entered by Ariana Giddens)
Serves: 6

3 cups Field peas (rinsed)
2 small Onions (quartered)
1 medium sized Carrot (cut into chunks)
1 medium sized Celery stalks (cut into chunks)
2 cloves Garlic (smashed)
2 Bay leaves
6 sprigs Parsley
2 teaspoons Salt
4 cups Vegetable broth
2 tablespoons Unsalted butter
1 tablespoon Fresh thyme leaves
1/4 teaspoon Pepper
Bread (as a side)

Step by Step Instructions
  1. Stir the peas, onions, carrot, celery, garlic, bay leaves, parsley, and salt together in a saucepan. Add the vegetable broth and bring the mixture to a boil over high heat. Skim out foam from the mixture. Reduce the heat to medium. Partially cover and simmer for 15 to 20 minutes.
  2. Remove the pan from heat and let cool for 15 minutes. Remove the onions, carrot, celery, garlic, bay leaves, and parsley from the mixture and discard. do not discard the peas.
  3. Stir in the butter, thyme, and pepper. Serve the broth with bread.