Pea soup with Wienerle
easy
210 mins
210 mins
Ingredients
- 500 g Potatoes
- 250 g Carrots
- 150 g Celeriac
- 1 big onion
- 500 g Pork shoulder without rind
- 2 Cooked sausages
- 2 TABLESPOONS Butter
- 500 g dried
- 7-10 Tbsp unpeeled green peas
- 1 Bay leaf
- 3 l Beef broth
- 7-10 Tbsp salt, pepper
- 1⁄2 Federation Parsley
- 6–8 Vienna sausage
Directions
- 1
Peel and wash the potatoes and vegetables and cut into small pieces. Peel and chop the onion. Cut meat into cubes and cooked sausages into slices. Melt butter in a large pot. Brown meat and sausage in it.
- 2
Pour on the unsoaked peas, vegetables, onion, bay leaf and 1.5 l broth and bring to the boil. Boil down for at least 3 hours while stirring until creamy. Add the remaining stock gradually, stirring again and again to prevent it from burning.
- 3
If the soup is too thick, dilute it with more broth. If it's not creamy enough, puree it gently with a hand blender. Remove laurel beforehand. Rinse parsley cold, dab dry and chop finely. Add to the soup.
- 4
Season to taste with a little salt and pepper.
- 5
Heat the wiener sausages in the soup, but do not boil them so that the sausages do not burst. Serve the pea soup with 1 sausage each.
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