Classic Pea Soup
Pea soup with green split peas, potatoes, carrots, leek, and vegetable broth, seasoned with bay leaves, vinegar, salt, and pepper, optionally served with sausages and sour cream.
Preparation time 90 min (75 min cooking/baking)
Ingredients
4Servings
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2 tbsp butter or clarified butter (204 kcal)
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1 small onion (28 kcal)
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1 clove garlic (4 kcal)
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400 g green split peas (1360 kcal)
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360 g potatoes, mostly waxy (277 kcal)
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2 carrots (50 kcal)
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1 small leek stalk (15 kcal)
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1,5 litre vegetable broth (15 kcal)
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2 bay leaves (5 kcal)
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2 tbsp fruit vinegar (6 kcal)
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salt (0 kcal)
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pepper (0 kcal)
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freshly chopped parsley (1 kcal)
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optional Vienna sausages or similar type (150 kcal)
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1 tbsp sour cream, optional (30 kcal)
Preparation steps
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Finely chop onion and garlic and sauté in butter or clarified butter until translucent.
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butter or clarified butter (2 tbsp)
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onion (1 small)
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garlic (1 clove)
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Add green split peas and pour in vegetable broth, simmer for 45 minutes.
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green split peas (400 g)
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vegetable broth (1,5 litre)
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Peel potatoes and carrots and cut into small pieces. Clean leek, halve lengthwise and chop finely.
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potatoes, mostly waxy (360 g)
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carrots (2)
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leek stalk (1 small)
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Add chopped vegetables and bay leaves to the pot and cook for a further 30 minutes.
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potatoes, mostly waxy (360 g)
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carrots (2)
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leek stalk (1 small)
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bay leaves (2)
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Slice sausages and warm in the stew for a few minutes if used.
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Vienna sausages or similar type (optional)
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Season with vinegar, salt, and pepper. Garnish soup with chopped parsley and serve optionally with sour cream.
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fruit vinegar (2 tbsp)
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salt
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pepper
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freshly chopped parsley
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sour cream, optional (1 tbsp)
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