Clear broth with carrots, peas and herbs

Name: Clear broth with carrots, peas and herbs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 2 (approx. 200 g) Carrots; 15 g Butter or margarine; 3/4 l clear broth (instant); 150 g frozen peas; 3 Stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
2 (approx. 200 g) Carrots
15 g Butter or margarine
3/4 l clear broth (instant)
150 g frozen peas
3 Stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and chop the onion. Clean and peel the carrots and cut them into sticks. Heat fat in a pot, fry onion and carrots in it and add stock. Add deep-frozen peas, bring to the boil, cover and simmer over a low heat for about 8 minutes. Wash parsley, dab dry and chop except for a little bit for garnishing. Season stock to taste with salt and pepper, arrange in deep plates and serve sprinkled with parsley and garnished. Serve with fresh onion baguette