Yellow pea soup nun style

Ingredients for 6 servings:

• 25 g butter
• 150 g carrot(s), peeled, cut into 1 cm cubes
• 150 g onion(s), cut into 1 cm cubes
• 150 g leek, cut into 1×1 cm leaves
• 80 g celery, cut into 1 cm cubes
• 80 g bacon, cured, smoked, raw, diced
• 200 g potatoes, raw, cut into 1 cm cubes
• 1 garlic clove(s), finely sliced
• 500 g dried yellow peas (no need to soak)
• 1 ½ tbsp flour
• 3 liters of meat broth or vegetable broth
• 1 bay leaf
• Parsley and chives, finely chopped
• Salt and pepper, from the mill
• 6 sausages of your choice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

a wonderful main meal for cold days

Heat the butter in a large saucepan. Sauté the bacon cubes and vegetables gently for a few minutes without excessive heat. Add the bay leaf, followed by the dried yellow peas. Top up with the broth and simmer gently for half an hour. Then add the potatoes and simmer for another quarter of an hour. After this time, mix the flour with a little cold water until lump-free and add it to the soup. Simmer for another 5 minutes. Season with salt and pepper. Shortly before serving, add the sliced ​​sausages and sprinkle with parsley and chives. Serve with hearty farmhouse bread, preferably from a wood-fired oven. Dried green peas or lentils can be used instead of the yellow peas. When using lentils, it is recommended to season the soup with a little vinegar.