Pea Soup with Turkey Sausage

Ingredients

• 250 g dried green peas
• 1 stalk of leek (white part only)
• 200 g knollensellerie
• 2 carrots
• 2 tbsp olive oil
• 750 ml poultry broth
• 250 g waxy potatoes
• 4 turkey sausages
• 1 tbsp Apple cider vinegar
• Salt
• black pepper

Instructions

1. 1.

   Soak the peas in water overnight. The next day drain them in a sieve and rinse well. Wash, trim, and slice the leek into rings. Peel and dice the knollensellerie and carrots.

2. 2.

   Heat the olive oil in a pot, sauté the leek, carrots, and knollensellerie. Add the peas and pour in the poultry broth. Bring to a boil, then cover and simmer over low heat for 45 minutes, stirring occasionally.

3. 3.

   Peel the potatoes, cut them into small cubes, and add them during the last about 20 minutes with the peas. Slice the sausages diagonally and add them toward the end of cooking.

4. 4.

   Season with apple cider vinegar, salt, and pepper to taste, then serve.