John Myers
Ingredients for 4 servings:
- 1 bag of frozen peas (1 kg)
- 5 large carrots, fresh, peeled, sliced
- 5 large potatoes, peeled, cut into pieces
- 1 ½ liters vegetable stock, instant if necessary
- 1 pack of parsley, frozen or fresh
- 4 sausages (e.g. Vienna) or meat sausage
- 1 sugar cube
- Salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
Preparation without any fat, ideal for children
Bring the broth to a boil in a sufficiently large pot. Add the peas, sliced carrots, and diced potatoes and cook until the vegetables are tender (about 30 minutes). Season with salt and sugar to taste. Take a little of the soup and puree it with a hand blender until smooth. Add the mixture back to the soup (this makes it a little thicker and more flavorful). Season again to taste. Reduce the heat to low, stir in the parsley, and add the sausages to the pot to warm through. If you’re having children with you, you can use regular pork sausage or omit the meat altogether. If you’re bringing children along, small cocktail sausages are also ideal.
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