Parsnip and Green Pea Soup

A simple soup made with twenty five pods of fresh peas, two parsnips, one leek, a dozen Chantenay carrots, vegetable stock, two small handfuls of porridge oat flakes, vegetable stock, and some Herbes de Provence (the link is to a Wikipedia article which points out the relatively recent commercial homogenisation of the idea of Herbes de Provence). Tarragon or Marjoram are good choices, as are Rosemary and Thyme. Sage also. Experiment. 

Peel the parsnips, slice the leek, and top and tail the carrots. Place in boiling water along with the podded peas, and simmer for half an hour. Then mash the vegetables. Add the vegetable stock and the herbs, and the oat flakes. From this point on there is the risk of the oats sticking to the bottom of the pan, so frequent stirring is required to prevent this. Cook for another twenty minutes or so before serving. 

Parsnip and Green Pea Soup