My take on Pea Soup

I have come to understand that almost all Europeans as well as Americans have their own version of slip green pea soup.

Here is mine.

It's really simple.

The shimps are optional.

2 dl dried split green peas
2 celery stalks
1 leek
2 medium sized carrots
6 dl water
1-2 veggie or chicken stock cubes
salt & pepper
1 tbsp cooking/frying oil
drizzle of olive oil to top finished soup
shrimps - optional

1. Peel and chop the carrot into larger chunks, they will become soft during the cooking process so chopping small will make the too mushy. Do the same for the leek (wash carefully in-between the leaves) & celery. 
2. Put all the ingredients in a large pot and bring to a slow boil. 
3. Then lower the heat so that your soup is simmering not boiling. 
4. Allow to cook for 20min. Then skim off the top layer of foam that gathers at the top of the soup. 
5. Taste, season if needed. Allow to cook until the peas have become soft and mushy. This should take another 15-25min.

Drizzle some extra virgin olive oil on-top of each serving of soup and add a few pre-cooked shrimps if you like.