Hearty Pea Soup

Ingredients

• 375 g shelled peas (about 1 kg with pods)
• 2 carrots
• 2 stalks leeks
• 500 g soup bones (or smoked ham bones)
• Salt
• ground pepper
• nutmeg
• 1 slice white bread
• 1 tbsp butter
• 2 smoked sausages
• dill sprigs

Instructions

1. 1.

   Peel the carrots and clean the leeks, wash both, then slice. Place the bones in 1.5 L cold water, add the carrots and leeks, and simmer for about 1.5 hours.

2. 2.

   Remove the bones from the broth and cook the peas in the broth for about 30 minutes over medium heat. Take out roughly one ladle of soup, puree it, and return it to the pot.

3. 3.

   Dice the sausages and add them to the soup; warm through and season with salt, pepper, and nutmeg.

4. 4.

   Slice the bread and toast the slices in hot butter in a pan until golden.

5. 5.

   Serve the hearty pea soup in bowls, sprinkle dill sprigs and croutons on top, and serve immediately.