John Myers
Ingredients for 4 servings:
- 10 m.-sized potatoes, mainly waxy
- 3 m.-sized onion(s)
- 3 m.-sized carrot(s)
- 250 g peas, frozen
- 100 g processed cheese
- 200 g Vienna sausages
- 1 liter vegetable broth or meat broth
- 1 tbsp oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
our star in the children’s kitchen
Peel and dice the potatoes, onions, and carrots. Sauté in a soup pot with 1 tablespoon of oil, allowing the vegetables to brown slightly. Pour in the vegetable or meat broth, or salted water. Cover and simmer over low heat for 10-15 minutes, until the vegetables are tender. At the end of the cooking time, add the peas and cream cheese. The frozen peas are already precooked and should only be brought to a boil in the soup. This ensures that they are all thawed. Add salt and pepper to taste; however, this depends largely on the seasoning of the broth used. Vegetarians are already finished at this point. If you’d like a meaty side dish, you can serve the stew with warm Vienna sausages. We don’t like the sausages to sit in the soup for too long, however, as they lose their flavor very quickly. I cut them into bite-sized pieces and lightly fry them in a pan. This way, everyone can serve as they please. A quick but hearty stew that we like to eat at home after a long winter walk, a morning of tobogganing or after working in the wintry garden.
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