Classic Pea Stew
Every year in autumn and winter I cook lots of soups and stews, and sometimes I carry on this habit into spring as well. This year, a classic from my childhood was back on the table: pea stew. With a homemade, crusty bread on the side it’s a great dish for a larger group of people, but you can also freeze the leftovers and keep them for days when time is short, but you still do not want to miss a delicious meal. – Natascha
Nutrition
per serving (without sausages)
453 Kcal (83.8 g Carbs | 3.4 g Fat | 19.3 g Protein)
453 Kcal (83.8 g Carbs | 3.4 g Fat | 19.3 g Protein)
You need
- 600 g Peas
- 5-6 Potatoes
- 2 TBSP Vegetable Bouillon
- 1 Onion
- 100 ml Milk
- Red Wine to deglaze
- Salt, Pepper, Parsley
- Wiener Sausages optional
Here’s how to do it
- Heat some oil in a large pot. Cut the onion into small cubes and sauté until lightly brown. Deglaze with a sip of red wine.
- Mix half a liter of water with the vegetable broth and add to the pot.
- Peel the potatoes, quarter them and let them simmer on low heat for about 20 minutes with the lid on the pot. Add some more water if necessary.
- Now add the peas and cook for another 20 minutes.
- Next, puree the soup – either finely or chunky, up to your taste. A little milk helps to reach a creamy consistency. Season to taste with salt, pepper and parsley.
- Serve with Wiener sausages (optional).
