Pea stew with knackwurst

Name: Pea stew with knackwurst
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 125 g peeled green peas; 125 g peeled yellow peas; 1 l Vegetable broth (instant); 250 g Potatoes; 2 Leek sticks (leek); 250 g Carrots; 1 potty Marjoram; 4 Vienna sausage (approx. 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp parsley and coarse black pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

125 g peeled green peas
125 g peeled yellow peas
1 l Vegetable broth (instant)
250 g Potatoes
2 Leek sticks (leek)
250 g Carrots
1 potty Marjoram
4 Vienna sausage (approx. 80 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp parsley and coarse black pepper

Directions

1
Cook the peas in boiling broth for about 1 hour. Wash, peel and dice the potatoes. Clean, wash and cut leek into rings. Clean, wash and slice carrots.
2
Wash the marjoram, dab dry and pluck the leaves from the stalks. After 40 minutes of cooking, add the vegetables, half the marjoram and potatoes to the peas and cook until done. 10 minutes before the end of the cooking time, add the sausages to the soup.
3
Season soup to taste with salt and pepper, pour into a terrine and sprinkle with the remaining marjoram and serve garnished with parsley and coarse pepper to taste.