For a quick pea soup the perfect green pea Oregon from the Mistral. Boil it for 30-40 minutes maximum. Rinse peas, cover with water, then boil it. When the water boils, collect foam and cook for 10 minutes.

Rib chop, add to the peas, cook 10-15 minutes. Potatoes, carrots and onions to clean. Finely chop the onion, carrot grate, fry in a little olive oil.

Tomatoes cut into four pieces, RUB on a large grater, skins discarded. Add to the onions with carrots. Young garlic cut into four parts to the tail, add to the vegetables, fry for another minute. Roasted vegetables to shift to the soup, cook 5 minutes then add potatoes cut into four pieces and cook for another 10 minutes until the potatoes are done, season with salt and pepper.

Chop your favorite greens, add to soup, stir and turn off the stove. Let stand 15 minutes.