Pea soup with Wienerle

Ingredients

Directions

1. 1

   Peel and wash the potatoes and vegetables and cut into small pieces. Peel and chop the onion. Cut meat into cubes and cooked sausages into slices. Melt butter in a large pot. Brown meat and sausage in it.

2. 2

   Pour on the unsoaked peas, vegetables, onion, bay leaf and 1.5 l broth and bring to the boil. Boil down for at least 3 hours while stirring until creamy. Add the remaining stock gradually, stirring again and again to prevent it from burning.

3. 3

   If the soup is too thick, dilute it with more broth. If it's not creamy enough, puree it gently with a hand blender. Remove laurel beforehand. Rinse parsley cold, dab dry and chop finely. Add to the soup.

4. 4

   Season to taste with a little salt and pepper.

5. 5

   Heat the wiener sausages in the soup, but do not boil them so that the sausages do not burst. Serve the pea soup with 1 sausage each.