Erbsensuppe

Step by stepInstructions

1. In a large pot, render the bacon over medium heat until crisp. Remove with a slotted spoon, leaving the fat.
2. Soften the onion, carrots and celery in the bacon fat, about 8 minutes.
3. Add the peas, broth, bay leaf and marjoram. Bring to a boil, then simmer partially covered 45 minutes, stirring occasionally.
4. Add the potatoes and simmer 20 minutes more until everything is soft.
5. Return the bacon, add the sliced sausage and cook 10 minutes. Season with salt and pepper.
6. Serve hot in deep bowls with bread. For a smoother soup, purée half of it with an immersion blender.