Pea soup a la Mäusle

Ingredients for 6 servings:

• 1,500 g peas (frozen)
• 2 medium-sized onions, finely diced
• 2 cloves garlic, finely chopped
• 2 tbsp oil
• 1 ½ liters of water
• 5 tsp, leveled vegetable broth, (instant)
• 200 g sour cream
• salt and pepper
• 8 sausages (Wienerle), cut into slices
• 2 baguettes

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Heat the oil in a large pot and sauté the onions and garlic. Deglaze with the water, add the frozen peas, season with 2 teaspoons of vegetable stock, and bring to a boil. Tilt the lid on the pot and simmer over low heat until the peas are very soft. Then puree the peas and stock through a food mill or strain them through a sieve. Add the wienerle slices to the soup, bring to a boil once, and turn off the heat. Stir in the sour cream. Season to taste with the remaining vegetable stock, salt, and pepper. Cut the baguettes open and serve with the soup. Tip: If you prefer a vegetarian option, simply omit the wienerle. They’re just a side dish.