Soup-puree with sausage
4 servings
30 minutes
Sausage puree soup is a hearty and aromatic dish of German cuisine that combines the delicate consistency of pea puree with the rich flavor of semi-smoked sausage. Historically, pea soup was popular among peasants due to its nutrition and availability, but with the addition of sausage, it gained a richer and deeper character. The light spiciness of black pepper and fresh parsley add a special zest to the dish. This soup warms wonderfully in cold weather, satisfies hunger, and provides comfort. It is served hot, often with rye bread or fragrant croutons that perfectly complement the velvety texture of the puree. This is an ideal combination of simple yet expressive ingredients that create a harmonious taste and warming effect.
1
Soak the well-hydrated peas in cold water and cook until soft, then strain through a sieve and combine with the broth. Add sliced sausage and bring to a boil.
- Dried peas: 240 g
- Semi-smoked sausage: 170 g
2
Season the soup with sautéed onions, flour, and salt, and cook until ready.
- Onion: 100 g
- Wheat flour: 20 g
- Salt: to taste
3
Before serving, season with black pepper and finely chopped parsley.
- Ground black pepper: to taste
- Parsley: 10 g
