Main ingredients
1 (16-ounce) can sweet peas, drained, liquid reserved
3 carrots, diced
1 parsley root, diced
2 stalks celery, diced
1 onion, diced
2–3 tablespoons oil
2 quarts water
1 and 1/2 teaspoons salt
pinch of pepper
Prepare the Soup
In a four-quart pot, sauté all vegetables in oil for 15 minutes. Add reserved liquid, water, and seasonings.
Bring to a boil and cook over medium-low heat for one hour.
Serve with nokerlach.
Note:
Freezes well.
From Kosher.com