Sven's pea soup

Ingredients for 4 servings:

• 250 g peas, dried
• 1 large onion(s)
• 2 carrots
• 1 ¼ liters vegetable broth
• 1 stalk(s) leek
• 150 g bacon, smoked streaky
• 3 potatoes
• 1 tbsp butter
• 4 sausages (Wiener)
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hearty and savory

Soak the peas the day before. Clean and dice the carrots and onions. Clean and slice the leek. Bring 1.25 liters of vegetable stock to a boil. Melt the butter in a saucepan, add the onion, 2/3 of the carrots, and the leek. Sauté and deglaze with a little stock. Add the peas to the pan and top up with the remaining stock. Bring everything to a boil. Wash the smoked bacon, pat it dry, and add it whole. Peel the potatoes and cut into small cubes. Cut the Vienna sausages into approximately 1 cm pieces. Wash the parsley, pat it dry, and chop it finely. After about 50 minutes of cooking, the peas will break down and form a creamy mixture; if you like, you can purée the mixture. Add the potatoes, sausages, and remaining carrots to the pan and cook for another 40 minutes. Stir occasionally and season with pepper and a little nutmeg (do not add salt; the bacon provides enough salt). After a total cooking time of approximately 1.5 hours, the soup is ready. Remove the bacon, dice it, and return it to the soup. It should be piping hot when served. Sprinkle with parsley.