Pea Soup with Potatoes and Sausages

1. 1 Split peaspack 800 g ≈ $2.20 60 g
2. 2 Frankfurterspack 400 g ≈ $3.50 60 g
3. 3 Potatoes≈ $2.15 per kg 100 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Sunflower oil 8 ml
7. 7 Salt 2 g
8. 8 Bay leaves to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the peas in cold water, soak overnight or leave unsoaked; set up a 3-liter pot, heat over medium and add 1 tablespoon oil; peel and dice the potatoes³ into 1–2 cm cubes; finely chop the onion⁵ and grate the carrot⁴ on a coarse grater; prepare a bay leaf.

2. Add the peas to the pot and pour in 500 ml of water; bring to a boil over medium heat, then simmer over medium until tender; without soaking about 40 minutes, with soaking about 25 minutes; check for readiness when the seeds are soft and crumbly.

3. When the peas are tender, add the potato³ cubes and simmer over medium heat for 10 minutes until semi-done; season with salt to taste as you go.

4. In a skillet, heat oil over medium; sauté the onion⁵ until golden (4–6 minutes), then add the carrot⁴ and sauté 2–3 minutes more; keep them soft and fragrant.

5. Add the sautéed onion⁵ and carrot⁴ to the boiling soup, add the sliced sausages and bay leaf; simmer over medium for 5 minutes until the potatoes³ and sausages are fully cooked; adjust salt and pepper as needed.

6. Remove from heat, let stand for 5 minutes; serve hot, garnish with herbs if desired, and accompany with bread or a bun.

In short

• In the planner this dish is cooked for two days: reheat on day two.