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Chinese Pea Soup with Ginger
Ingredients
4 servings
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
salt
For service:
A handful of pea sprouts
4 stalks of green onion
30 g of peeled fried peanuts
30 g of white croutons
Cooking
time
30 minutes
Main
ingredient
Peas
Additional properties
For kids
Cooking
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.
Cuisine
China and South-Eastern Asia
Dish type
Soups and Salads
Soups and Salads
