Sargaborsoleves

Rinse the dried yellow peas thoroughly under cold water, then place them in a large bowl, cover with cold water, and soak overnight or for at least 8 hours. Drain and set aside before cooking.

Pour the measured water into a large heavy-bottomed pot and bring it to a boil over medium-high heat. Add the drained yellow peas and return to a boil, skimming off any foam that rises to the surface.

Add the chopped onion, sliced carrots, celery ribs, bay leaf, peppercorns, and cloves to the pot. Stir to combine all the ingredients.

Reduce the heat to low, cover the pot, and simmer gently until the yellow peas are completely tender and beginning to break down, stirring occasionally. This process typically takes 60 to 75 minutes.

Remove the bay leaf, cloves, and peppercorns from the soup. Use a ladle or immersion blender to partially blend or mash a portion of the peas to achieve a thick, creamy consistency while leaving some texture.

Taste the soup and season generously with salt, then adjust any other seasonings as needed. If the soup is too thick, stir in a small amount of hot water to reach your desired consistency.

Ladle the hot soup into bowls and garnish each serving with freshly chopped flat-leaf parsley. Serve immediately with crusty bread on the side.