Summary

Ingredients

• 2 onions)
• 400 g carrot (s)
• 2 tablespoon olive oil
• 2 veal sausages, not scalded, pork sausages are also possible
• curry
• 650 ml vegetable stock
• 200 g whipped cream
• 400 g peas, frozen
• salt and pepper
• 100 g baked peas, optional

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Instructions

1. The amount given is sufficient for four people as a starter or actually as a small meal in the usual pub portioning. Or you can serve a baguette with it. Baked peas can be left out if you like. If you like it spicier and not at all like pea soup, you can add a strong curry.
2. Peel and dice the onions. Peel the carrots and cut into slices.
3. Heat the oil in a large saucepan. Press the sausage meat as small balls directly into the hot fat and fry all around, then remove.
4. Fry the onions in the hot frying fat. Steam the carrots for about 2 minutes. Dust everything with curry. Pour in the broth, bring to the boil and simmer for about 15 minutes.
5. Take about ⅓ of the carrots out of the soup. Add the cream to the soup and puree. Add the peas, set aside carrots and roasting balls to the soup and bring to the boil again.
6. Season the soup with salt and pepper and serve sprinkled with peas.
7. With 4 servings, 1 serving has 197 Kcal.