Strong vegetable broth with fried peas

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the broth, clean or peel and wash the soup vegetables. Set aside some leek and carrot for the garnish. Roughly dice the rest of the vegetables. Wash and halve the tomato. Wash onion, halve crosswise and fry on the cut surfaces in a large pot without fat for about 3 minutes.

2. 2

   1 1⁄4 Pour on l water and bring to the boil. Add vegetable cubes and tomato and add approx. 1⁄2 TL salt and laurel. Bring to the boil and simmer for about 30 minutes.

3. 3

   For the fried peas, mix flour, egg, 1 pinch each of salt and nutmeg with approx. 2 tbsp. lukewarm water to a smooth dough. Heat the lard in a pot - it is hot enough when bubbles form on a wooden skewer held inside.

4. 4

   Use two teaspoons to cut small balls out of the dough in portions and put them directly into the hot fat. Fry for about 2 minutes until golden brown. Lift out and let it drip off on kitchen paper.

5. 5

   Set aside the leek and the rest of the carrot and cut into thin rings or slices. Wash and clean the mangetouts. Pour stock through a sieve into a pot and bring to the boil. Cook the leek, carrot and sugar snap peas for about 5 minutes.

6. 6

   Season to taste with salt and pepper. Add fried peas to the soup and serve.

Nutrition Facts

KCAL
160 kcal

CARBS
18 g

FATS
7 g

PROTEINS
5 g