Tristania's pea soup

Ingredients for 4 servings:

• 400 g peas, green dried
• 1 kg soup bones
• 300 g bacon, streaky
• 4 Vienna sausages
• 2 onions
• 1 pack of soup vegetables
• 300 g potatoes
• 1 bunch of parsley
• 1 bay leaf
• 2 tbsp marjoram
• salt and pepper
• 1 ¾ liters vegetable broth
• Flour (Viennese semolina)
• Cremefine
• Balsamic vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Soak the dried peas in water overnight, then drain the water the next day. Sauté the diced onions and the soup bones in clarified butter. Then add the peas, diced bacon, vegetable stock, marjoram, and bay leaf. Simmer for an hour, skimming off any foam that forms. In the meantime, cut the soup vegetables and potatoes into very small cubes. Chop the parsley and finely chop the sausages. After an hour of cooking, add the potatoes and soup vegetables and simmer for another 30 minutes. Then remove the bones, season the soup with salt and pepper, and add the Vienna sausages and parsley. We prefer our pea stew creamier and thicker, so I thicken it with a little water and Vienna semolina flour at the end, and then add Cremefine. The balsamic vinegar is a matter of opinion; some people like it, others don’t. I always have to leave it out at home because my husband doesn’t like it. I love it, too.