Most often pea soups are very thick, puree-like. But this texture is not to everyone's liking. If you like a more familiar option with large sliced potatoes and vegetables – use this recipe. And you can serve it all with the same crackers.
Ingredients
Step-by-step cooking recipe
Soak the peas for a couple of hours and rinse.
Fill it with broth and boil it almost to readiness, so that it becomes softer.
Coarsely chop all the vegetables and sausage, and only chop the onion smaller.
Put everything in a saucepan and cook until the potatoes are ready.
At the end, add spices and herbs.
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