Pea soup with Vienna sausage

Name: Pea soup with Vienna sausage
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 8
Ingredients: 3 Onions; 1 (approx. 750 g) large bunch of soup vegetables; 500 g Potatoes; 1 kg Ham bones; 400 g Smoked streaky bacon (in the piece); 500 g green peas (unpeeled); 10 black peppercorns; 0?$? Bay leaves; 3-4 Stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp a few spritzes of seasoning; 5 Vienna sausage (approx. 100 g each)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 8

3 Onions
1 (approx. 750 g) large bunch of soup vegetables
500 g Potatoes
1 kg Ham bones
400 g Smoked streaky bacon (in the piece)
500 g green peas (unpeeled)
10 black peppercorns
0?$? Bay leaves
3-4 Stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp a few spritzes of seasoning
5 Vienna sausage (approx. 100 g each)

Directions

1
Peel and chop the onions. Clean and wash the soup vegetables. Cut parsley root into slices, leek into rings. Finely dice carrots and celery. Peel, wash and chop potatoes.
2
Wash bones. Put bones, soup vegetables, onions, potatoes, bacon, peas, peppercorns and bay leaves in a large pot. Add 3 litres of water, bring to the boil and cook covered for about 3 hours.
3
Stir several times. Wash parsley, shake dry and chop finely. Then season the soup with salt, pepper, sugar and seasoning (e.g. from Maggi®). Heat the sausages in warm water. Then add to the soup.
4
Arrange the soup sprinkled with parsley in a terrine.