Pea and potato soup with smoked pork

Name: Pea and potato soup with smoked pork
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1 Onion; 300 g Potatoes; 2 TEASPOONS Oil; 1-2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 700 ml Vegetable broth (instant); 3-4 Stem(s) Parsley; 150 g frozen young peas; 4 discs Kasseler (approx. 15 g each, at the butcher's have it cut with the slicer); 7-10 Tbsp spiced pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

1 Onion
300 g Potatoes
2 TEASPOONS Oil
1-2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
700 ml Vegetable broth (instant)
3-4 Stem(s) Parsley
150 g frozen young peas
4 discs Kasseler (approx. 15 g each, at the butcher's have it cut with the slicer)
7-10 Tbsp spiced pepper

Directions

1
Peel and finely chop the onion. Peel, wash and dice the potatoes and drain them. Heat 1 teaspoon of oil in a saucepan and fry the onions until transparent. Add bay leaves.
2
Season with salt, pepper and sugar. Deglaze with broth, bring to the boil, cover and cook over medium heat for about 15 minutes. In the meantime wash parsley, shake dry, put some leaves aside for garnishing.
3
Cut remaining leaves into fine strips. Add peas to the stock. Bring to the boil again. Remove the bay leaves. Mash peas and potatoes in the stock. Season to taste with salt and pepper.
4
Heat 1 teaspoon of oil in a frying pan, fry the smoked pork on each side briefly. Serve the soup with smoked pork in deep plates. Sprinkle with parsley and seasoned pepper and garnish with parsley leaf and bay leaf.