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700 g of dried packaged Makfa peas
2 stalks of green onion, white part only
2 cloves of garlic
3 tbsp of peanut oil
14 g of chopped ginger
1/2 tsp of black pepper corns
1,4 l of chicken broth
A handful of pea sprouts
4 stalks of green onion
30 g of peeled fried peanuts
30 g of white croutons
time 30 minutes
Additional properties For kids
1. Add water and some salt to the peas, bring to a boil and cook on low heat for 30-40 minutes until the peas are soft.
2. Chop the white part of green onions thinly, peel and chop the garlic. Heat the peanut oil in a wok on medium heat and stir fry the onion, the garlic and the ginger for 30 minutes. Add the pepper corns and stir-fry for 30 more minutes.
3. Add the peas and continue cooking for 2-3 minutes. Add the chicken broth, add salt and mix for 1-2 minutes thoroughly to heat up the soup.
4. Ladle the soup into bowls for service. Sprinkle with pea sprouts, strips of green onion, peanuts and croutons and serve.
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