Pea and Potato Stew

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak the peas the day before in about 1.5 litres of cold water. Wash the marjoram and dab dry. Bring the peas to the boil the next day with the soaking water, bay leaf, 1/4 litre vegetable stock and half of the marjoram. Cook over medium heat for about 45 minutes. In the meantime peel onions, cut them into rings and fry them in the oil for 15 minutes. Sprinkle sugar over them and let them caramelize, season with salt.

2. 2

   Peel and wash the potatoes and cut them into 1 cm thick strips. Peel carrots and cut into thin strips. Add the potatoes and carrots and cook for 10-15 minutes. Boil up remaining vegetable stock and fat. Add semolina and cheese while stirring and bring to the boil. Stir in egg. Season with salt, pepper and nutmeg. Cut out small dumplings from the polenta mass with two moistened teaspoons. Put the dumplings into boiling salted water and boil until they float to the surface. Lift them out with a skimmer. Remove laurel from the soup.

3. 3

   Stir in egg. Season with salt, pepper and nutmeg. Cut out small dumplings from the polenta mass with two moistened teaspoons. Put the dumplings into boiling salted water and boil until they float to the surface. Lift them out with a skimmer. Remove laurel from the soup. Pour a third of the soup, puree and add to the rest. Bring the soup to the boil, season with salt and pepper. Add the dumplings. Pluck off the remaining marjoram leaves and, except for a few for garnishing, add them to the soup. Garnish soup with caramelized onion rings and remaining marjoram

4. 4

   Pour a third of the soup, puree and add to the rest. Bring the soup to the boil, season with salt and pepper. Add the dumplings. Pluck off the remaining marjoram leaves and, except for a few for garnishing, add them to the soup. Garnish soup with caramelized onion rings and remaining marjoram

Nutrition Facts

KCAL
500 kcal

CARBS
63 g

FATS
15 g

PROTEINS
27 g