Pea Soup – English pea stew

Ingredients for 4 servings:

• 2 onions
• 400 g carrot(s)
• 2 tbsp olive oil
• 2 veal sausages, uncooked, pork sausages also work
• n. B. Curry
• 650 ml vegetable stock
• 200 g whipped cream
• 400 g peas, frozen
• salt and pepper
• 100 g baking peas, optional

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

from the pub

This amount is enough for four people as an appetizer or even as a small meal in typical pub portions. You can also serve it with baguette. You can omit the fried peas if you like it spicier and not at all like pea soup, add a generous amount of curry powder. Peel and dice the onions. Peel and slice the carrots. Heat the oil in a large pot. Press the sausage meat into small balls directly into the hot fat and fry them all over, then remove them. Fry the onions in the hot fat. Sauté the carrots for about 2 minutes. Sprinkle everything with curry powder. Add the stock, bring to a boil, and simmer for about 15 minutes. Remove about ⅓ of the carrots from the soup. Add the cream to the soup and puree. Add the peas, reserved carrots, and fried balls to the soup and bring back to a boil. Season the soup with salt and pepper and serve sprinkled with fried peas. One serving contains 197 kcal.