4 stalks celery, finely chopped
3 ounces Brussels sprouts
1/2 carrots, finely chopped
3 potatoes, peeled and cubed
1/2 large onion, chopped
4 tablespoons all-purpose flour
1/2 teaspoon salt
1/3 cup chicken broth
1/2 tablespoon salt
water to cover
Bring a large pot of salted water to a boil. Add peas and cook 8 to 10 minutes; drain.
Meanwhile, bring a large pot of boiling water to a boil. Cook and stir peas until tender. Season with salt and seasoning. Add broth and cooking water; boil for 1 minute. Slice potatoes and add onion, cook 5 minutes more.