Summary

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

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Instructions

1. Wash the leek and cut thin strips. Peel the carrot, onion and celery bulb and cut into cubes. Wash and finely chop the parsley.
2. Put the ingredients with the meat and the peas in an approx. 2.2 l saucepan. Fill up to approx. 2 liters with water.
3. 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.
4. 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.
5. Let simmer for another 30 minutes.
6. Fill onto plates and serve.
7. Tip: Ideal for warming up, but you should warm it up slowly so that the soup does not stick.