Colorful Pea Stew with Frozen Peas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 48 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g peas, frozen
- 4 carrot (s)
- 1 small Piece (s) celery
- 4 large potatoes, mostly waxy
- 1 leek
- 2 medium onion (s)
- 2 tablespoon, heaped broth powder
- 1 liter water, hot
Print Recipe
Pin Recipe Instructions
- First cut the carrots, potatoes, celery and leek into cubes of approx. 1 - 2 cm.
- Cut the onion into more or less small cubes, fry in a (pressure) saucepan with a little neutral oil (e.g. safflower or sunflower oil) until translucent.
- Add the carrots and celery and fry for 2-3 minutes. Add the potatoes and fry for 2-3 minutes. Add the peas and leek. Add the hot water until everything is covered, add the stock powder and bay leaf and stir. Put the lid on and cook for 20 minutes until the potatoes are cooked through.
- Anyone who has a pressure cooker cooks everything until two rings are reached. Then take it off the stove. After approx. 3 minutes, evaporate with water and open. Put the pot back on the stove. If you feel like adding a little water, when there is only a little water left in the pot, add the stock powder.
- Remove the bay leaf and use the hand blender to go through a few times until you have a consistency that suits your taste.
- Season to taste with salt and pepper and bring to the boil again briefly. Serve hot.
- If you like, you can also add coarsely chopped bacon at the beginning.
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