Pea and potato cream soup with sausage skewers

Ingredients for 8 servings:

• 1 onion(s)
• 2 cloves garlic
• 100 g celeriac
• 300 g potatoes, floury
• 2 tbsp butter
• 150 g of bacon in one piece
• 1.2 liters of meat broth
• 400 g peas, frozen
• 1 jar sausages (mini sausages), 190 g
• some salt
• some pepper, mixed, from the mill
• some nutmeg, freshly grated
• 200 g whipped cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peel the onion and garlic cloves and dice both finely. Peel, rinse, and dice the celeriac and potatoes. Heat the butter in a large saucepan and sauté the onions and garlic until translucent. Then add the celery and potatoes and sauté briefly. Add the bacon, top up with the meat stock, and simmer for 20 to 30 minutes. Then remove the bacon, add the peas, and simmer for another 5 minutes. Drain the sausages and heat them briefly in a pot of hot water. Then thread them onto wooden skewers. Purée the soup and season with a little salt, a few turns of mixed pepper from the mill, and a little freshly grated nutmeg. Stir in the cream. Dice the bacon and, if desired, add it to the soup and heat it through. Ladle the soup into soup bowls and serve, garnished with a sausage skewer. Fresh baguette goes well with it.