Pea soup

Ingredients for 5 servings:

• 2 small onions
• 1 stalk(s) leek
• 4 large carrots
• 2 Kasseler cutlets
• 2 Mettwurst sausages (Mettenden)
• 1 slice(s) smoked belly
• 6 large potatoes
• 300 g peas (shelled)
• 2 tbsp butter
• pepper
• nutmeg
• 1 ¾ liters vegetable broth
• 6 sausages, wieners
• 1 slice(s) celery

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Hearty

Dice 2 carrots, celery, and onions. Wash the leek and cut it into half rings. Melt the butter in a large pot and sauté the celery, carrots, onion, and leek. When the onions are translucent, add the vegetable stock and bring to a boil. Add the peas, chops, minced pork, and bacon. Simmer on low heat for about 1 hour. During this time, peel and dice the potatoes and a carrot. After the hour, add to the peas. After another 40 minutes, remove the meat and sausage from the soup, chop them up, and add them back to the soup. Season with pepper and nutmeg. Heat the wieners separately and serve with the sausages.