Pea Soup with Sausages
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large potatoes, floury cooking
- 1 packet frozen peas, approx. 300 - 400 g
- 4 Vienna sausages
- 1 onion (s)
- 1 liter vegetable broth
- some salt and pepper
- oil, approx. 1 - 2 tablespoon
- some condensed milk, 10% fat
Print Recipe
Pin Recipe Instructions
- With this recipe, the peas don`t need to be defrosted beforehand.
- Peel the onion and cut into cubes. Peel the potatoes and cut them into small cubes.
- Heat about 1 - 2 tablespoons of oil in a saucepan and brown the onions in it. Add the potatoes and deglaze with about half of the vegetable stock. Let it boil once. Now add the peas and add enough broth that the vegetables are nicely covered and can swim. Now let the soup simmer for about 15 minutes. The vegetables are done when the potatoes can be mashed without any problems.
- Remove the pot from the oven. Add some canned milk and puree everything with a hand blender until creamy. If you like, you can put a ladle or two of vegetables aside beforehand, then you have pieces in the soup afterwards.
- Cut the sausages into slices and add to the soup. Now put the pot back on the stove and heat it up again. Season to taste with salt and pepper.
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