Pea Soup with Baby Sausages

Ingredients

• 300 g starchy potatoes
• 400 g peas
• 2 tbsp olive oil
• 1 onion
• 3 Carrots
• 1 l vegetable stock
• Salt
• Pepper (freshly ground)
• 12 small mini sausages

Instructions

1. 1.

   Peel the potatoes and cut them into large cubes. Peel and finely chop the onion.

2. 2.

   Heat the olive oil and sauté the onions, add the potatoes and cook briefly. Pour in the vegetable stock and sprinkle in the peas (set aside 4-5 tbsp). Cover and simmer for about 30 minutes.

3. 3.

   When the potatoes are tender, puree the soup with an immersion blender, strain through a sieve, return to the pot and season with salt and pepper.

4. 4.

   Meanwhile wash, peel and slice the carrots into thin rounds, blanch them in boiling salted water with the reserved peas for about 5 minutes.

5. 5.

   Add the carrots and peas to the hot soup, stir, then add the sausages and heat for a few minutes until warmed through.