Pea Soup (Green) - Grønærtesuppe

Serves 4 Shell the peas and boil the shells with some herbs and a large onion. Let them boil till the stock is strong - as it is to be used later on.

Boil the peas with the carrots and potatoes. Cut the potatoes in slices to thicken the soup. Add the extract of peashells and thicken the soup a little more with butter and flour. Tiny flour-dumplings are added. The soup is sprinkled with chopped parsley, and a dab of butter is dropped into the tureen just before serving.