Pea soup with Vienna sausage

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3 4
COOK TIME
210 mins
TOTAL TIME
210 mins

Ingredients

Servings: 6
  • 500 g Potatoes
  • 250 g Carrots
  • 150 g Celeriac
  • 1 big onion
  • 500 g Pork shoulder without rind
  • 2 cooked sausages (à approx. 75 g)
  • 2 TABLESPOONS Butter
  • 500 g dried unpeeled green peas
  • 1 Bay leaf
  • 3 l Beef broth
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1⁄2 Federation Parsley
  • 8 Vienna sausage

Directions

  1. 1

    Peel and wash the potatoes, carrots and celery and cut them into small pieces. Peel and chop the onion. Cut meat into cubes, cooked sausages into slices

  2. 2

    Melt the butter in a large pot. Brown meat and sausage in it

  3. 3

    Add peas, vegetables, onion, bay leaf and 1.5 l broth and bring to the boil. Boil down for about 3 hours while stirring occasionally. Gradually add the remaining stock. (If the soup is too thick, dilute with more stock).

  4. 4

    Remove laurel. If the soup is not creamy enough, carefully puree it just below the surface with a blender. Wash parsley, dab dry, remove leaves, chop finely and stir into the soup

  5. 5

    Season to taste with a little salt and pepper. Heat the wiener sausages in the soup. Serve the pea soup with 1 sausage each. Dark rye bread tastes good with it

Nutrition Facts

KCAL
710 kcal
CARBS
37 g
FATS
40 g
PROTEINS
44 g