Pea soup with Vienna sausage

Name: Pea soup with Vienna sausage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 medium-sized onions; 125 g streaky smoked bacon; 1 TABLESPOON Oil; 250 g peeled green peas; 250 g Potatoes; 1 collar (approx. 600 g) Soup Greens; 3 TABLESPOONS Instant vegetable stock; 4 Vienna sausage (approx. 80 g each); 1 collar Parsley; 1/2 bunch Chives; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 medium-sized onions
125 g streaky smoked bacon
1 TABLESPOON Oil
250 g peeled green peas
250 g Potatoes
1 collar (approx. 600 g) Soup Greens
3 TABLESPOONS Instant vegetable stock
4 Vienna sausage (approx. 80 g each)
1 collar Parsley
1/2 bunch Chives
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Peel and chop the onions. Cut bacon into strips. Heat oil in a pot. Leave the bacon in it until crispy. Add onions and fry. Add peas and 1.5 litres of water.
2
Bring to the boil, if necessary skim, cover and cook over medium heat for about 1 hour. Peel, wash and dice the potatoes. Clean and wash soup vegetables. Cut carrots and leek into slices, dice celery.
3
After 40 minutes cooking time add vegetables, potatoes and broth to the soup. Cut the sausages into slices. Add the sausages to the soup 10 minutes before the end of the cooking time. Wash the herbs, dab dry.
4
Chop the parsley, cut the chives into small rolls. Season soup with salt and pepper. Serve sprinkled with the herbs.