Summary

Ingredients

• 200 g peas, reen, dry, unpeeled
• 500 g stomach, (chicken stomach)
• 1 bay leaf
• 1 teaspoon thyme
• 200 g potato (s)
• 1 handful soup vegetables, frozen
• 1 handful celeriac, frozen (pieces)
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Wash the peas, cover well with clean water, let stand overnight, bring to the boil with the soaking water, add the defatted stomachs, skim off the foam, add bay leaf, thyme, chopped potatoes, sugar, soup vegetables and celery, over a low heat for a good 2 hours cook, try whether the peas are already as desired, season with salt and pepper.