Pea stew with meatballs

Name: Pea stew with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 1 collar Carrots; 2 TABLESPOONS Oil; 2 fine unboiled veal sausages (à approx. 125 g); 1/2 TEASPOON Curry; 650 ml Vegetable broth; 200 g Whipped cream; 125 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g Soup peas

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
1 collar Carrots
2 TABLESPOONS Oil
2 fine unboiled veal sausages (à approx. 125 g)
1/2 TEASPOON Curry
650 ml Vegetable broth
200 g Whipped cream
125 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g Soup peas

Directions

1
Onions peel and cut into pieces. Peel and slice the carrots.
2
Heat the oil in a large, coated pot. Press the sausage meat directly from the skin as balls (approx. 16 pieces) into the oil. Fry for 3-4 minutes while turning, remove. Add onions to the frying set and sauté for approx. 3 minutes.
3
Add the carrot slices and sauté for 1-2 minutes. Sprinkle with curry and sauté briefly. Add stock, bring to the boil and simmer for about 15 minutes.
4
Using a ladle, remove approx. 150 g of carrots from the soup and set aside. Add cream to the soup, bring to the boil and puree with a blender. Bring the soup to the boil again. Add peas, set aside carrots and meatballs and simmer for 2-3 minutes.
5
Season soup with salt and pepper. Fill soup into bowls, sprinkle with fried peas and serve immediately.