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Pea soup from the Dutch oven
Delicious pea soup with sausages
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
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
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.
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.
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.
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.
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.
