Pea soup with Vienna sausage

Name: Pea soup with Vienna sausage
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 9
Ingredients: 3 Onions; 1 (approx. 750 g) bunch of greens; 1 kg ham bones (possibly at the butcher; 7-10 Tbsp pre-order); 400 g Smoked streaky bacon (piece); 500 g dried green peas (unpeeled); 10 black peppercorns; 3 Bay leaves; 500 g Potatoes; 1 collar curly parsley; 8–10 Vienna sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp a few spritzes of seasoning

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 9

3 Onions
1 (approx. 750 g) bunch of greens
1 kg ham bones (possibly at the butcher
7-10 Tbsp pre-order)
400 g Smoked streaky bacon (piece)
500 g dried green peas (unpeeled)
10 black peppercorns
3 Bay leaves
500 g Potatoes
1 collar curly parsley
8–10 Vienna sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp a few spritzes of seasoning

Directions

1
Peel and chop the onions. Clean or peel and wash the soup greens. Cut leek into thin rings. Finely dice parsley root, carrots and celery.
2
Rinse off the ham bones. Place in a large pot with bacon, onions, soup vegetables, peas, peppercorns and bay leaf. Add 3 l water, bring to the boil, cover and simmer for about 3 hours until the peas are slightly overcooked.
3
Stir more often. If the soup becomes too thick, add 1-2 cups of water.
4
Peel, wash and chop the potatoes. Add to the soup about 40 minutes before the end of cooking time. Wash parsley, shake dry, chop.
5
Pick the bacon out of the soup. Cut the rind off the bacon and remove any cartilage. Dice bacon and put it back into the soup.
6
Heat the sausages in the soup for 3-4 minutes, but do not boil them any more so that they do not burst. Season the soup with salt, pepper, 1 pinch of sugar and seasoning (e.g. from Maggi®). Sprinkle with parsley.