Erbsensuppe split pea soup with chicken frankfurter

Ingredients

For 1 serving

• Split peas75 g
• Chicken frankfurters1.5
• Potatoes80 g
• Carrots1
• Leek0.5
• Vegetable broth600 ml
• Dried marjoram1 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Rinse the split peas in a sieve under cold water. Wash the leek well and slice it thinly; peel the potatoes and carrot and dice them into about 1.5 cm pieces. Heat the vegetable stock.
2. Heat the oil in a pot over medium-low heat and sweat the leek for 4 minutes, until soft.
3. Add the split peas, potatoes, carrot and hot stock; bring to the boil and skim the surface with a spoon.
4. Simmer over low heat, lid ajar, for 45 minutes, stirring now and then because split peas tend to stick, until they have broken down and the soup is thick; if it gets too thick add hot water.
5. Add the marjoram, season with salt and partly blend with a stick blender, leaving some pieces whole.
6. Slice the chicken frankfurter into rounds, add it to the soup and heat for 3 minutes over low heat, until hot through.