Creamy pea soup with meat sausage and farmer's bread croutons

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put the peas in a sieve and wash them. Wash the bacon, cut into 3-4 pieces. Peel and chop 1 onion. Peel and wash the carrot, wash and peel the potatoes. Cut both into cubes. Put the bacon in a large pot and leave it out at low heat.

2. 2

   Add onion to bacon and fry until transparent. Add potatoes and carrots, fry briefly. Add 2 litres of water. Add peas, bring to the boil. Cover and cook over low heat for 1 1/4 - 1 1/2 hours. Peel sausage and cut into small cubes. Cut bread also into small cubes. Peel and chop 1 onion. Wash parsley, dab dry and chop finely. Heat half the oil and butter in a large frying pan. Fry half the sausage, bread and onion for 4-6 minutes, turning several times. Drain on kitchen paper.

3. 3

   Peel and chop 1 onion. Wash parsley, dab dry and chop finely. Heat half the oil and butter in a large frying pan. Fry half the sausage, bread and onion for 4-6 minutes, turning several times. Drain on kitchen paper. Process the rest in the same way. Remove bacon from the soup. Cut off the rind and cut the bacon into small cubes. Add to the soup and season with salt and pepper. Whip cream until semi-stiff, stir in horseradish. Serve soup with creamed horseradish and bread and sausage croutons. Sprinkle with parsley

4. 4

   Remove bacon from the soup. Cut off the rind and cut the bacon into small cubes. Add to the soup and season with salt and pepper. Whip cream until semi-stiff, stir in horseradish. Serve soup with creamed horseradish and bread and sausage croutons. Sprinkle with parsley

5. 5

   With 8 people:

Nutrition Facts

KCAL
720 kcal

CARBS
44 g

FATS
49 g

PROTEINS
26 g