Summary

Ingredients

• 2 medium onion (s)
• 1 tablespoon oil
• 3 teaspoons vegetable stock
• 450 g peas (frozen)
• 250 g carrot (s)
• 1 clove / s garlic or garlic powder
• 1 bunch chervil (if not available: chervil spice)
• 150 g sour cream
• a bit salt
• some pepper, whiter
• 4 sausages (Viennese sausages, sausages)
• 0.75 liters ¾ water

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Instructions

1. Peel the onions and cut into fine rings. Fry in a saucepan with hot oil, then remove.
2. Now add about 3/4 liter of water, stock and peas (except for 3 tablespoons of them) to the pot. Bring everything to the boil and simmer covered for approx. 5 minutes.
3. Peel the carrots and cut into small cubes. Peel the garlic. Wash the chervil and set some of it aside. Press the garlic into the soup, add the chervil and puree everything finely. Then add the diced carrots and the remaining peas and let simmer covered for about 5 minutes.
4. Stir the sour cream into the soup and season to taste. Cut the sausages into small slices and heat them in the soup.
5. Spread the pea cream on the plate and serve garnished with the onion rings and the remaining chervil.