Green Pea Soup with Potato Sausage |
| Name: |
Nathalie alcantara |
| Base: |
Ft Eustis |
| Recipe: |
2.2 lbs green peas (frozen or fresh)
1/2 lb potatoes
1/2 bunch parsley
1/2 bunch chervil
2 carrots
1-2 stalks leek
1-2 stalks celery
1 parsley root (if available)
2 tablespoons butter
1 glass white wine
1 1/2 quart broth (your choice of beef, chicken or vegetable broth)
salt, pepper, marjoram
dash sugar
4 potato sausages
Wash the peas and drain them. Peel and dice the potatoes. Chop the parsley and chervil (including the stalks of the herbs). Clean, wash and dice the carrots, leek (cut into rings), celery and parsley root.
In a soup pot, heat the butter. Add the carrots, leek, celery, parsley root and potatoes, and cook for several minutes. Add the peas, the wine and broth. Let simmer for 30 minutes.
Season with herbs and salt, pepper and marjoram to taste. Using a blender, puree the soup. (Return to the pot, if you haven't used a hand blender). Bring to a short boil and heat the potato sausages in the soup.
Serve with dark German bread and white wine.
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