Berlin peas soup with bock sausage

Berlin peas soup with bock sausage

Berlin peas soup with bock sausage is a hearty soup that satiates well. Pour the dried peas into a saucepan, cover well with cold water and leave to swell overnight. Check in between whether water still needs to be poured in. Boil the peas the next day in soaking water, set to medium temperature and cook covered for 1 hour. Organic carrot, parsley root, potatoes, leek and onion peel, clean and cut into small cubes, as shown in the picture above. In a large soup pot let out butter, lightly fry the ham cubes, add the vegetables and sauté. Add the peas with the cooking water and fill up with as much meat stock as you need. Season the peas soup with bay leaf, ground pepper and marjoram. Salt is added just before serving to soften the peas. Bring the peas soup to the boil again, reduce the temperature to medium and cook the peas soup for about 1 hour without lid. Stir now and then. Season the peas soup with salt and heat bock sausage in the soup. Berlin peas soup with Bock sausage is best eaten if you cut the Bock sausage into slices before filling.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
844 kcal
64 g
52 g
39 g

(C)opyright by Marions Kochbuch