Clear pea soup with potatoes and leeks Recipe
Recipe Ingredients for Clear pea soup with potatoes and leeks
| Amount | Ingredient |
|---|---|
| 500 grams | Leg disc |
| L 1 | Water |
| 1 tsp | Salt |
| 1 tbsp | Instant vegetable stock (heaped flat) |
| 1 Stg | Leeks |
| 3 pc | Potatoes depending on size |
| 500 grams | Frozen peas |
| some | Pepper |
| some | sep |
| Parsley |
Clear pea soup with potatoes and leeks Recipe Directions
Washer and tighten the leg wash with water, salt and vegetable stock and simmer for 70 minutes at low heat quietly leave.
Peel and dice the potatoes, leeks, halve lengthwise, wash and cut into thin strips and place on the cooking time in the soup and bring to a boil.
Gradually add about 5 minutes Cooking time the peas and pepper, let soup boil again and simmer over low heat for another 10 minutes.
Remove the leg disc, read, cut into bite-size pieces and put back into the soup.
Season to taste the soup again and arrange on warmed plates and garnish with the parsley.
