Pea and carrot soup with veal sausage

Ingredients for 4 servings:

• 1 bunch of young carrots
• 2 stock cubes, clear
• 1 packet of mashed potatoes (for 4 people)
• 425 ml corn kernels (can)
• 300 g peas, frozen
• 4 veal sausages (150 g each)
• 20 g butter
• salt and pepper
• curry
• 2 tbsp soy sauce
• 1 bunch parsley, chopped
• 4 tbsp crème fraîche

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

top in color and taste

Peel and wash the carrots, then cook in a little boiling salted water for 8 minutes, then slice them. Dissolve the 2 stock cubes in 1 liter of water and bring to a boil. Stir in the mashed potato powder. Add the drained corn, peas, and carrots, and simmer over low heat for about 8 minutes. Slice the sausages, fry them in butter in a pan until browned on both sides, and add them to the soup. Season the soup with salt, pepper, curry powder, and soy sauce, and stir in the chopped parsley. Serve in soup bowls or soup cups. Top each bowl with 1 tablespoon of crème fraîche and garnish with curry powder and chopped parsley.