Pea soup, Westphalian

Ingredients for 4 servings:

• 1 stalk(s) leek
• 1 large carrot(s)
• 1 bunch of parsley
• ¼ celery root
• 1 onion(s)
• 2 m.-sized potatoes
• 350 g peas, dried, peeled
• 4 sausages (Mettwurst), smoked
• 1 piece(s) of meat (ribeye), 4 – 5 ribs
• 4 cubes of stock, fat
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the leek and cut into thin strips. Peel the carrot, onion, and celery root and dice. Wash and finely chop the parsley. Combine all ingredients with the meat and peas in a 2.2-liter pot. Fill the pot with water to about 2 liters. Crumble the stock cube and add it. Season with pepper and a pinch of salt (not too much, as the smoked sausages contain enough salt). If desired, add more salt to taste. Bring to a boil, stirring occasionally to prevent the peas from sticking. Simmer over low heat for 90 minutes. Meanwhile, dice the potatoes and add them after 90 minutes; this will make the soup creamy. Simmer for another 30 minutes. Ladle onto plates and serve. Tip: Ideal for reheating, but heat slowly to prevent the soup from sticking.