pea soup

Category : Main course





  1. Soak the peas overnight in plenty of water. 
  2. The next day, peel and dice the potatoes and carrots in small pieces.  
  3. Peel and cut the onion in small pieces. Wash the leek and chop it finely. Drain the water from the peas.
  4. Put a saucepan on the hob, add the butter and heat up on highest level. Add the onions, potatoes and carrots in the pan and fry it briefly.  
  5. Then add the peas and quench with water. Let the peas boil and then turn the heat down to low and cook the peas until they are soft (about 60-90 minutes, depends on the variety). 
  6. When the peas are cooked, pour about half of the soup into a second bowl and purée the peas. Then put them together again in a pot. Bring this to your personal taste with salt and pepper. 
  7. Cut the sausages into small slices and add them to the soup.
  8. To serve, pour the soup into bowls or plates and garnish with the parsley. 

Tip: The peas are more digestible if the water used for soaking is not used for cooking. Only salt the soup after cooking, otherwise the peas will need a much longer cooking time. 





Ingredients (for about 4 servings):

500 g peas, dried

500 g potatoes

2 onions

½ stick leek

250 g carrots

100 g celery

1,5 l water

4 sausages




butter for frying

parsley to taste