Erbsensuppe (Pea and Potato Eintopf with Frankfurters)
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Ingredients
- 4 frankfurters
- 400 g frozen peas
- 400 g waxy potatoes
- 2 carrots
- 1 onion
- 900 ml chicken stock
- 10 g fresh parsley
Nutrition (per serving)
- Calories
- 319 kcal
- Protein
- 14.7 g
- Carbohydrate
- 33.2 g
- of which sugars
- 8.6 g
- Fat
- 12.5 g
- of which saturates
- 4.3 g
- Fibre
- 8.7 g
- Salt
- 2.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped onion and diced carrots in a large pan for 5 minutes until softened.
- 2
Add the diced waxy potatoes and chicken stock, bring to a simmer and cook for 12-15 minutes until the potatoes are tender.
- 3
Stir in the frozen peas and sliced frankfurters, and simmer for 5 minutes more until the frankfurters are heated through.
- 4
Blitz roughly a third of the soup with a stick blender for a thicker base, then stir back through the rest.
- 5
Scatter over the chopped parsley and serve.
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