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Pea soup with sausage

FOR CHILDREN

Preparation time:

about 15 minutes

Cooking time: about 25 minutes

250 g/9 oz floury potatoes 2 onions 2–3 tablespoons cooking oil, e.g. rapeseed (canola) oil 450 g/1 lb frozen peas or fresh, podded peas 1 litre/1³/₄ pints (4¹/₂ cups) water about 2 heaped teaspoons stock granules 1 teaspoon dried chopped marjoram salt freshly ground pepper 1 tablespoon sugar 4 frankfurters 1–2 tablespoons chopped peppermint leaves (optional)

Per serving:

P: 17 g, F: 21 g, C: 27 g, kJ: 1535, kcal: 366, CU: 2.0

1 Peel the potatoes, rinse, leave to drain and chop them coarsely. Peel the onions and chop them coarsely. Heat the oil in a pan, add the chopped onions and potatoes and sweat lightly. Add the peas, then pour in the water and stock granules. Bring to the boil, cover and cook over medium heat for about 25 minutes.

2 Season the soup with more stock granules, marjoram, salt, pepper and sugar.

3 Slice the sausages, add to the soup and leave them to warm up briefly. You can also garnish the soup with peppermint leaves.

TIPS» You can also serve this soup with crème fraîche. If you purée the soup, only add the sausages after.

» Instead of slices of sausage you can add slices of roast lamb fillet and crispy, fried slices of garlic to the soup.

EXTRA TIP» 1 tablespoon chopped herbs (such as parsley, peppermint or chervil) corresponds to about 5 sprigs of the herb in question (rinsed, patted dry and chopped).

Variation: Instead of 1 litre/1³/₄ pints (4¹/₄ cups) of water and stock granules you can use 2 cans – each 400 ml/14 fl oz (1³/₄ cups) – of unsweetened coconut milk and 200 ml/7 fl oz (7/8 cup) vegetable stock. Replace the slices of sausage with toasted grated coconut and chilli flakes.