Pea Stew with Sausages

Ingredients

• 750 g frozen peas
• 1 stalk leeks
• 60 g Butter
• 1 l meat broth (from the jar)
• 1 cube sugar
• 1 bunch parsley
• 6 tbsp heavy cream
• salt (pepper)
• 2 slices toast bread
• 1 tbsp butter
• 2 boiled sausages

Instructions

1. 1.

   Clean the leeks, trim ends, wash and cut into thin strips. Melt butter in a pot and sauté leeks. Add peas and steam over low heat for 15 minutes, adding broth occasionally. Puree peas with liquid and stir in remaining broth until smooth. Add sugar and salt, bring to a boil once. Wash parsley, pat dry, chop and fold half into the soup with cream.

2. 2.

   Heat sausages in water and let them simmer for a few minutes.

3. 3.

   Drain toast bread and cut into cubes; fry in butter until crisp all around. Slice sausages.

4. 4.

   Serve by sprinkling soup with croutons, sausage slices and parsley.