Sheep peas instead of fresh peas
Dried green peel peas decompose while cooking and give the soup their typical binding. Fresh or frozen peas produce another, lighter soup.
German Recipe
Pea soup with sausages
Sweat onion, carrots, leeks and celery in oil. Add peas, broth, bay leaf and marjoram and cook quietly. Stir in potatoes and cook until everything is soft. Stir in stew or puree briefly, but leave a little structure. Add sausages in slices and let them be pulled hot. Season.
Total time
1 hr 50 min
Calories
560 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Pea soup with sausage step by step
Stir in potatoes and continue to boil until everything is soft. Stamp the stew or puree briefly, but leave a bit of structure. Add sausages in slices and let them only take off hot. Season.
Lunch
One-Pot Recipes
German Recipes
Pulses
Recipe
Pea soup with sausages
Sweat onion, carrots, leeks and celery in oil. Add peas, broth, bay leaf and marjoram and cook quietly.
Ingredients
6 servings
Method
-
1
Sweat vegetables
Sweat onion, carrots, leeks and celery in oil.
-
2
Cook peas
Add peas, broth, bay leaf and marjoram and cook quietly.
-
3
Add potatoes
Stir in potatoes and continue to cook until everything is soft.
-
4
Set Cremency
Stem stew or puree briefly, but leave some structure.
-
5
Warm sausages
Add sausages in slices and let them only pull hot. Taste.
Kitchen know-how
Tips for Pea soup with sausages
Place potatoes later
First let the peas become soft and add potato cubes over time. So both components are cooked at the same time, without the potatoes decaying completely.
Do not cook sausages
Heat sausage slices only in the finished soup in a small heat. Long bubbles let out fat and can cause the pelle to burst.
Variations
How to adapt this recipe
Replace sausages with crisp roasted smoked tofu and use vegetable broth. A pinch of smoked paprika complements the strong character.
Cook a small smoked haxe with the peas from the beginning. Remove soft meat from the bone and put it back into the soup before serving.
Nutrition per serving
560kcal
56.0 gCarbohydrates
27.0 gProtein
22.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pea soup with sausages
split peas are already drained and usually do not have to be soaked. A look at the package specification is nevertheless useful, as size and cooking time vary.
The disintegrated peas continue to bind water and replenish. Simply add broth gradually when reheating until the desired consistency returns.
Yes. Yellow peel peas cook similar and taste a little milder. Colour and aroma change slightly, but the quantities and basic preparation can remain the same.
In a clean, closed container, it lasts about three days. Sausages can be stored separately so that they do not dry when heated repeatedly.
Keep cooking