Tafelspitz and carrot soup with baked peas

Ingredients for 4 servings:

• 500 g bunched carrots
• 300 g boiled beef, cooked, from the day before
• 1.2 liters of beef broth (boiled beef broth), from the previous day
• 1 bunch of chives
• 60 g baking peas

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Leftover soup

Clean, peel, rinse, and thinly slice the carrots. First, thinly slice the boiled beef, then thinly slice it. Bring the boiled beef broth to a boil in a soup pot, then add the carrot slices and simmer covered over medium heat for about 8 minutes. Then add the boiled beef strips and warm them through. Rinse the chives, shake dry, and cut into fine rolls. Serve the soup in soup bowls or soup plates, sprinkled with the chives and fried peas, and serve with fresh bread.