Cream of pea soup with sausages

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 1 tbsp oil
• 3 tsp vegetable broth
• 450 g peas (frozen)
• 250 g carrot(s)
• 1 clove(s) garlic or garlic powder
• 1 bunch of chervil (if not available: chervil spice)
• 150 g sour cream
• some salt
• some pepper, white
• 4 sausages (Vienna sausages, Bockwurst)
• ¾ liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fast, inexpensive and fresh

Peel the onions and slice into thin rings. Fry them in a pan with hot oil, then remove them from the pan. Add about 3/4 liter of water, stock, and peas (except for 3 tablespoons) to the pan. Bring everything to a boil, cover, and simmer for about 5 minutes. Peel the carrots and dice them finely. Peel the garlic. Wash the chervil and set some aside. Press the garlic into the soup, add the chervil, and puree everything finely. Then add the diced carrots and the remaining peas, cover, and simmer for about 5 minutes. Stir the sour cream into the soup and season to taste. Slice the sausages and heat them in the soup. Spread the pea cream on the plate and serve, garnished with the onion rings and the remaining chervil.