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