Peas instead of fresh peas
Dried green peas break down when cooked and give the soup its typical binding. Fresh or frozen peas produce a different, lighter soup.
German Recipe
Pea soup with sausages
Sauté onion, carrots, leek and celery in oil. Add peas, broth, bay leaf and marjoram and cook gently. Stir in potatoes and continue cooking until everything is soft. Mash the stew partially or puree briefly, but leave some structure. Add sausages in slices and let it simmer only hot. Season to taste.
Total time
1 hr 50 min
Calories
560 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Pea soup with sausages step by step
Stir in the potatoes and continue cooking until everything is soft. Mash the stew partially or puree briefly, but leave some structure. Add the sausages into slices and leave to stand only when hot. Season to taste.
Lunch
One-Pot Recipes
German Recipes
Pulses
Recipe
Pea soup with sausages
Sauté the onion, carrots, leeks and celery in oil. Add the peas, stock, bay leaf and marjoram and cook gently.
Ingredients
6 servings
Method
-
1
Sweat vegetables
Sauté the onion, carrots, leeks and celery in oil.
-
2
Cooking peas
Add the peas, stock, bay leaf and marjoram and cook gently.
-
3
Add potatoes
Stir in the potatoes and continue cooking until soft.
-
4
Set creaminess
Mash the stew partially or puree briefly, but leave some structure.
-
5
Warm up the sausages
Add sausages in slices and simmer gently only when hot.
Kitchen know-how
Tips for Pea soup with sausages
Add potatoes later
First soften the peas and add the potato cubes in a time-delayed manner. Thus, both ingredients are cooked at the same time without the potatoes falling apart completely.
Do not cook sausages
Heat the slices of sausage in the finished soup over a low heat. Long bubbling lets fat escape and can cause the peel to burst.
Variations
How to adapt this recipe
Replace sausages with crispy smoked tofu and use vegetable broth. A pinch of smoked paprika adds to the hearty character.
Cook a small smoked shank with the peas from the beginning. Remove the soft meat from the bone and add it back to the soup before serving.
Nutrition per serving
560kcal
56.0 gCarbohydrates
27.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pea soup with sausages
Peas are already shelled and do not usually need to be soaked, but it is still worth checking the package information as size and cooking time vary.
The broken peas continue to bind and swell, and when reheated, add the stock gradually until the desired consistency returns.
Yes. Yellow peas cook similarly and taste a little milder. Colour and flavour change slightly, but the amounts and basic preparation can remain the same.
It lasts about three days in a clean, closed container. Sausages can be stored separately so that they do not dry out when reheated.
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