Summary

Ingredients

• 250 g peas, dried
• 1 large onion (s)
• 2 carrot (s)
• 1 ¼ liter vegetable stock
• 1 leek
• 150 g bacon, smoked streaky
• 3 potato (s)
• 1 tablespoon butter
• 4 sausages (Viennese)
• 1 bunch parsley

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Instructions

1. Soak the peas the day before. Clean and chop the carrots and onions. Clean and slice the leek.
2. Add 1.25 liters of vegetable stock.
3. Melt the butter in a saucepan, add the onion, 2/3 of the carrots and the leek.
4. Sweat and deglaze with a little broth. Put the peas in the pot and top up with the rest of the stock. Now bring everything to a boil. Wash off the smoked pork belly, pat dry and add it whole.
5. Peel the potatoes and cut into small cubes. Cut the wiener sausages into pieces about 1 cm in size. Wash the parsley, pat dry and chop finely.
6. After about 50 minutes of cooking, the peas disintegrate and make a creamy mass, if you like, you can puree the mass. Now put the potatoes, sausages and the remaining carrots in the pot and cook for another 40 minutes. Stir every now and then and season with pepper and a little nutmeg (do not add salt, the bacon gives off enough salt).
7. The soup is ready after a total of about 1.5 hours of cooking. Remove the pork belly, cut into cubes and put back into the soup. It has to be served hot. Now sprinkle with parsley.