Summer pea stew

Name: Summer pea stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.2 kg fresh pea pods; 600 g Potatoes; 2 (80 g each) Onions; 2 TABLESPOONS Olive oil; 1,5 l Vegetable broth (instant); 1 collar Soup Greens; 7-10 Tbsp Pepper; 4 Vienna sausage (approx. 80 g each); 250 g Sweet peas; 7-10 Tbsp Salt; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.2 kg fresh pea pods
600 g Potatoes
2 (80 g each) Onions
2 TABLESPOONS Olive oil
1,5 l Vegetable broth (instant)
1 collar Soup Greens
7-10 Tbsp Pepper
4 Vienna sausage (approx. 80 g each)
250 g Sweet peas
7-10 Tbsp Salt
7-10 Tbsp Parsley

Directions

1
Peas in shell. Peel, wash and chop the potatoes. Peel and chop the onions. Heat the oil in a pot and brown the onions lightly. Pour in broth, add potatoes and peas and bring to the boil.
2
In the meantime clean or peel and wash the soup greens. Dice celery and carrots, cut leek into rings. Add the soup vegetables to the stock. Season with some pepper and simmer covered at low heat for about 25 minutes.
3
Cut the sausages into slices. Clean and wash the mangetouts. If necessary, puree the pea soup slightly, add the sugar snap peas and sausages and continue cooking for about 5 minutes. Season soup with salt and pepper and garnish with parsley.