Green pea soup with Vienna sausage

Name: Green pea soup with Vienna sausage
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 300 g dried green peas; 150 g streaky smoked bacon; 2 Onions; 600 g mainly waxy potatoes; 1 TABLESPOON Oil; 2 Bay leaves; 7-10 Tbsp dried marjoram; 1 bunch of greens; 7-10 Tbsp salt, pepper; 12 Vienna sausage (approx. 50 g each)

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

300 g dried green peas
150 g streaky smoked bacon
2 Onions
600 g mainly waxy potatoes
1 TABLESPOON Oil
2 Bay leaves
7-10 Tbsp dried marjoram
1 bunch of greens
7-10 Tbsp salt, pepper
12 Vienna sausage (approx. 50 g each)

Directions

1
Rinse peas the day before and soak them overnight (approx. 12 hours) in a good 1 1⁄2 l of water.
2
The next day cut the bacon into strips. Peel and finely chop the onions. Peel and wash potatoes and cut into small cubes.
3
Heat the oil in a large pot. Fry the bacon until crispy. Add onions and potatoes and steam briefly. Add peas, laurel and 1 teaspoon marjoram. 2 1⁄4 l water and bring to the boil. Cover and cook for about 1 1⁄4 hours until creamy.
4
Meanwhile clean the leek from the soup green, wash it and cut it into thin rings. Peel, wash and chop carrots, celery and possibly parsley root. Add the soup greens about 30 minutes before the end of the cooking time and cook at the same time.
5
If the soup is too thick, dilute a little with water. If it is not creamy enough, blend it gently with a hand blender. Season to taste with salt and pepper. Add the sausages, sliced as desired, to the soup and warm them up.
6
It goes well with mustard.