Pea and leek stew

Name: Pea and leek stew
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1 big onion; 500 g Pork Belly; 1 1/2 l clear broth (instant); 2 Leek sticks (leek; 400 g); 300 g Celery; 700 g Potatoes; 1 package (300 g) frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Mortadella with paprika; 1/2 bunch Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1 big onion
500 g Pork Belly
1 1/2 l clear broth (instant)
2 Leek sticks (leek; 400 g)
300 g Celery
700 g Potatoes
1 package (300 g) frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Mortadella with paprika
1/2 bunch Parsley

Directions

1
Peel and quarter the onion. Rinse meat cold and bring to the boil together with the stock and onion and cook for 30 minutes. In the meantime, clean, wash and chop the leek and celery. Peel, wash and roughly dice the potatoes. Remove meat from the stock. Cook the vegetables in the broth for about 10 minutes.
2
Take some vegetable pieces out of the stock and put them aside. Puree the rest of the vegetables with the chopping stick. Season soup with salt and pepper. Cut meat into cubes, sausage into slices and add to the soup with the vegetable pieces and peas, warm up briefly. Wash parsley, dab dry and chop. Sprinkle over the soup just before serving
3
Per portion (with 6 people) approx. 1800 kJ/ 430 kcal. E 24 g/ F 26 g/ KH 23 g