Split Pea Soup

 

3 cups split peas, rinsed and soaked in 9 cups water

1.5 inch piece of kombu, soaked

1 log of burdock, finely diced

1-2 bay leaf

2 medium onions, finely diced

2 medium carrots, finely diced

2-3 stalks celery, diced

3 tbsp ume vinegar

1 cup chopped parsley

 

Discard soaking water from the split peas. Add 9 cups of clean water. Bring the split peas, kombu, water, and bay leaf to a boil in a large pot. Lower the flame. When foam comes out, skim it.

Add burdock and cook for 30-40 minutes. Add the rest of the vegetables, cover, and simmer for another 30 minutes. Add more water if needed for the creamy soup consistency.

Stir in ume vinegar and parsley, and serve.