Carrot and Pea Bouillion

Name: Carrot and Pea Bouillion
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Carrots; 1 tablespoon (15 g) Butter/ margarine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 150 g frozen peas; 3 TSP clear vegetable stock; 1/2 bunch Parsley and chives; 7-10 Tbsp a few drops of Worcester sauce; 7-10 Tbsp some nutmeg

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Carrots
1 tablespoon (15 g) Butter/ margarine
7-10 Tbsp Salt
7-10 Tbsp white pepper
150 g frozen peas
3 TSP clear vegetable stock
1/2 bunch Parsley and chives
7-10 Tbsp a few drops of Worcester sauce
7-10 Tbsp some nutmeg

Directions

1
Peel, wash and thinly slice the carrots
2
Heat the fat in a saucepan. Sauté the carrots for about 5 minutes while turning. Season with salt and pepper
3
Pour about 3/4 l water to the carrots. Add peas and bring everything to the boil. Add the stock and dissolve it while stirring. Cover the stock and let it simmer at low heat for about 5 minutes
4
Wash the parsley and chives. Pluck the parsley leaves from the stalks. Chives are best cut into fine rolls with household scissors
5
Season the bouillon with pepper, Worcester sauce, salt if necessary and, if desired, nutmeg to taste and arrange. Sprinkle with parsley and chives