Erbsensuppe – Pea soup

Erbsensuppe – Pea soup

Recipe by DECourse: Soups
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

40

minutes

Ingredients

  • 300 g green split peas

  • 1 onion

  • 1 bunch of soup vegetables

  • 100 g ham cubes

  • 2 tablespoons oil

  • 1 l vegetable broth

  • 300 g potatoes

  • 4  Vienna sausages

  • 1 pinch of salt

  • 1 pinch of pepper

  • 0.5 bunch of flat-leaf parsley

Directions

  • Bring the peas to the boil in 1.3 l water, simmer openly for circa 45 minutes.
  • Then pour the peas into a sieve, collect circa 500 ml of the cooking water.
  • Peel the onion and dice finely.
  • Clean the soup vegetables and dice finely.
  • Sautée the onion and ham cubes in oil, add the soup vegetables and stew for circa 3 minutes.
  • Pour in the cooking water, vegetable broth and add the peas, cook everything for circa 20 minutes with the lid on.
  • In the meantime, peel the potatoes, cut into circa 1 cm cubes, add to the soup, simmer for another 20 minutes.
  • Wash parsley, shake dry, chop finely.
  • Season the pea soup with salt and pepper to taste, add the sausages and heat up briefly.
  • Then distribute the soup on deep plates and serve sprinkled with parsley.
  • Enjoy!
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