Pea Soup, Westphalian
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leek
- 1 large carrot
- 1 bunch parsley
- 0.25 ¼ tuber / n celery
- 1 onion (s)
- 2 medium potato (s)
- 350 g peas, dried, peeled
- 4 sausages (sausages), smoked
- 1 piece (s) meat (high rib), 4 - 5 ribs
- 4 cubes broth, fat
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the leek and cut thin strips. Peel the carrot, onion and celery bulb and cut into cubes. Wash and finely chop the parsley.
- Put the ingredients with the meat and the peas in an approx. 2.2 l saucepan. Fill up to approx. 2 liters with water.
- Crumble the stock cubes and add. Pepper if desired and add a pinch of salt (not too much, as the smoked sausages contain enough salt). You might want to add salt after seasoning.
- Bring the whole thing to the boil, stirring occasionally so that the peas don`t stick. Simmer over low heat for 90 minutes. Meanwhile, cut the potato into cubes and add after 90 minutes, this will make the soup creamy.
- Let simmer for another 30 minutes.
- Fill onto plates and serve.
- Tip: Ideal for warming up, but you should warm it up slowly so that the soup does not stick.
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