Summary

Ingredients

• 40 g flour, smooth
• 50 g butter
• 0.75 liter ¾ soup (clear beef soup)
• 300 g peas, youn (frozen)
• 0.25 liter ¼ whipped cream
• 2 slices bread (black bread)
• 200 g sausae, (Dürre or Frankfurter)
• 1 teaspoon butter
• 3 tablespoon olive oil
• salt
• pepper
• nutmeg

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Instructions

1. Sweat the flour in butter until lightly, pour in the soup, stir well with the whisk and simmer briefly over medium heat. Reserve about a quarter of the peas for the filler. Add the remaining peas to the soup and simmer for about 10 minutes. Pour in the cream and simmer the soup for another 5 minutes.
2. In the meantime, debark the bread and cut into cubes. Halve the sausage and cut into slices. Roast the bread cubes in butter and 3 tablespoons of oil until golden, remove from the pan and drain on kitchen paper. Wipe out the pan, fry the sausage pieces in 1 tablespoon of oil and let them drain on kitchen paper. Puree the soup with the hand blender, season with salt, pepper and nutmeg. Add the remaining peas and sausage, heat the soup again, ladle into plates and serve sprinkled with bread cubes.
3. When using frankfurters, they can also be boiled and sliced (or left whole) and added to the soup without being fried