Summary

Ingredients

• 1 head lettuce (endive lettuce), medium-sized
• 1 large red pepper (s)
• 2 medium carrot (s)
• 1 leek, medium-sized
• 200 g Goronzola
• 100 g bacon, mixed
• 2 medium onion (s)
• 1 small Can (s) peas
• 3 bay leaves
• some savory
• some lovage
• some celery green
• 1 bunch parsley
• 1 ¼ liter broth
• 50 g butter

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Instructions

1. Sauté the butter, bacon and onions in a larger soup pot, then add the chopped peppers, carrots and leeks. Cook with half of the broth over low heat. Add bay leaves, celery greens, savory and lovage (Maggi herb). After about 15 minutes, add the peas as well. In the meantime, cut the endive into small pieces (not just in strips) and add them as well.
2. Crumble the Gorgonzola in a bowl and gradually pour hot broth over it, stir and slowly dissolve in the broth.
3. Then add this to the soup and pour in the rest of the broth. Season with salt and pepper and sprinkle with finely chopped parsley just before serving.
4. Wiener or Mettwurst go well with it.