Pea soup with sausages

Ingredients for 4 servings:

• 250 g peas, dried, shelled
• 1 ½ liters of water
• 250 g bacon, streaky
• 1 bunch of soup vegetables
• 250 g potatoes, floury
• 3 tsp, heaped stock, granulated
• 1 tsp marjoram, dried, shredded
• 1 onion(s)
• 15 g butter
• salt and pepper
• 4 sausages (Wiener)
• 1 tbsp chives, cut into rolls

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

for children

Place the peas in a sieve, rinse with cold water, add to a large pot with 1.5 liters of water, and bring to a boil. Add the bacon and simmer with the lid on over medium heat for about 40 minutes. In the meantime, prepare the vegetables: Peel the celeriac and trim any bad parts. Peel the carrots, trimming the greens and tips. Wash the celery and carrots and drain. Remove the outer leaves from the leek, trim the root end and the dark green parts, and halve the stalks lengthwise. Wash thoroughly and drain. Wash, peel, and rinse the potatoes. Cut the prepared ingredients into cubes or slices. Then add the granulated stock, vegetables, potatoes, and marjoram to the soup. Bring back to a boil and simmer with the lid on for about 20 minutes. In the meantime, peel and dice the onion. Melt the butter in a pan. Lightly brown the onion while stirring. Remove the bacon from the soup, dice it as desired, and add it back with the diced onions. Season the soup with salt, pepper, and granulated stock. Slice the sausages, add them to the soup, and heat briefly. Serve sprinkled with chives.