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Pea soup from the Dutch oven
Delicious pea soup with sausages
- Reading time $999 minutes
Gesamtzeit
1 hrs 40 min.
Zubereitungszeit
20 min.
Schwierigkeit
Simple
| 750 g | dried shelling peas |
| 250 g | carrots |
| 2 stalks | leek |
| 200 g | celery stalks |
| 250 g | potatoes |
| 200 g | smoked bacon, diced |
| 2 litres | vegetable stock |
| 4 | Vienna sausages |
| 40 g | butter |
| salt | |
| pepper | |
| mustard, to taste |
All Dutch Oven for Outdoor & at home
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Soups in particular are perfect for the colder months of the year. So why not try pea soup in a Dutch oven? You can enjoy a hearty outdoor dish that will warm you up nicely in autumn and winter.
Preparation with briquettes Heat approx. 18-22 briquettes. Place 12-14 briquettes under the Dutch Oven and 6-8 briquettes on the lid.
Preparation
1
Wash the carrots, celery and potatoes thoroughly, peel the potatoes and carrots and dice everything into small pieces. Then wash the leek, halve it and cut it into thin slices.
2
Place 14-16 glowing briquettes under the Dutch oven and add the butter. Fry the diced bacon first and add the carrots and leek until everything is slightly browned.
3
Now add the vegetable stock, peas and potatoes. Close the pot with the lid and place 4-6 briquettes on the closed Dutch Oven. Now simmer the Dutch Oven pea soup for about an hour, stirring occasionally.
4
After an hour, place the celeriac in the Dutch oven and simmer for a further 15-20 minutes. Season the pea soup from the Dutch oven with salt and pepper. Add a little mustard if you like.
5
Finally, cut the Vienna sausages into small pieces or add them whole until they are warm.
Serve the pea soup with baguette or a savoury bread such as our bread from the Dutch oven. For a vegetarian version, leave out the Vienna sausages and smoked bacon or replace both with vegetarian alternatives.
If this hearty pea stew is overcooked, simply add a little more water to thin the soup.
