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Pea soup With little sausages

Erbsensuppe mit Würstchen

Tasty and traditional:
an appealing winter warmer

4 servings

350 g/12 oz dried, unshelled peas

200 g/7 oz smoked streaky bacon

1 onion

1.5 litres/2 ¾ pints (6 cups) water, meat or vegetable stock (unsalted)

1 small stick celery

2 carrots

1 small leek

600 g/1 lb 4 oz floury potatoes

some marjoram and thyme, stems removed

salt

freshly ground black pepper

4 Wiener sausages

1 small bunch parsley

Preparation time: 20 minutes, excl. soaking time

Cooking time: 90–100 minutes

1 Rinse the peas, then soak in water for at least 12 hours. Make sure that there is enough water – about 750 ml/1 ¼ pints (3 cups) – because the peas will absorb a lot of it. Then pour the peas into a colander to drain.

2 Cut up the bacon into small cubes. Peel the onion, cut in half and chop up finely. In a large pan on medium heat, add the cubes of bacon and render down, then add the diced onion and fry until transparent.

3 Add the water, meat or vegetable stock and the peas. Cover and cook the ingredients for about 1 hour.

4 In the meantime, clean the celery, carrots and leek and cut into small pieces. Peel the potatoes, rinse, drain thoroughly and cut into cubes. Put in a pan, add just enough water to cover all the ingredients and put to one side.

5 After cooking the pea mixture for an hour, add the potatoes together with the cooking water. Add the marjoram and thyme. Season the soup with salt and pepper. Then cover and cook for another 30–40 minutes over low to medium heat.

6 Cut the small sausages into slices. Rinse the parsley and pat dry; then pull the leaves off the stems and chop finely.

7 Add the sliced sausages to the soup and heat up in the soup. Season the pea soup again with salt and pepper and sprinkle with parsley before serving.

Tips: Only season the peas with salt when they are cooked. Otherwise they will need longer to cook.

The amount of water or stock indicated in the recipe only applies to the shortest cooking time. If necessary add more water or stock later.

Instead of parsley you can also use chopped chives to garnish the soup.

The pea soup is also very delicious when warmed up the following day.

It is excellent for freezing.