Classic Pea Stew

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
per serving (without sausages)
453 Kcal (83.8 g Carbs | 3.4 g Fat | 19.3 g Protein)
Category Soup
Portions 4

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).

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