Vegetable broth with fried peas

Name: Vegetable broth with fried peas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 collar Soup Greens; 1 Tomato; 7-10 Tbsp Salt; 1 Bay leaf; 2 Cloves; 75 g Flour; 1 egg (size M); 7-10 Tbsp ground mace; 200 g clarified butter; 1 walnut-sized piece of ginger; 1 untreated lemon; 100 g Sweet peas

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 collar Soup Greens
1 Tomato
7-10 Tbsp Salt
1 Bay leaf
2 Cloves
75 g Flour
1 egg (size M)
7-10 Tbsp ground mace
200 g clarified butter
1 walnut-sized piece of ginger
1 untreated lemon
100 g Sweet peas

Directions

1
Clean the onion, cut in half crosswise and fry the slices in a pan without fat for about 3 minutes. Clean or peel and wash the soup greens and dice coarsely, except for 1/4 leek and carrot. Wash and halve the tomato. Boil 2 litres of water, add soup vegetables, onion and tomato. Season with salt, bay leaf and cloves. Bring to boil and cook for about 30 minutes
2
For the fried peas, mix flour, egg, 1 pinch of salt, mace and approx. 2 tbsp. lukewarm water to a smooth dough. Heat clarified butter in a pot. Use 2 teaspoons to cut the dough into large peas and deep-fry in hot fat (approx. 170 °C)
3
Remove the prepared fried peas from the fat and let them drip off on kitchen paper. Wash the ginger and cut into thin slices. Wash the lemon hot, grate dry and cut the peel thinly with a peeler. Add the ginger and lemon peel to the stock for the last 10 minutes
4
Cut the remaining carrot and leek into thin slices or rings. Wash and clean the mangetouts. Pour stock through a fine sieve into another pot. Bring to boil and cook the prepared vegetables for about 5 minutes. Season stock with salt. Serve the broth and the fried peas