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Soup with split peas and Morteau sausages

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Course: Main course
Preparation: 120 minutes
Cooking: 90 minutes
This recipe has been translated automatically from french


  • 1.   Cut the pork into pieces.
  • 2.   Peel and chop the shallots.
  • 3.   Peel the onion and prick it with the cloves.
  • 4.   Clean and slice the leeks and the celery stalk into pieces.
  • 5.   In a casserole, fry the pieces of pork, the onion stuffed with cloves, the chopped shallots, the flour and the bouquet garni. Mix and then cover with water.
  • 6.   Cover the casserole and cook for 30 minutes over low heat.
  • 7.   Then add the pieces of leeks and celery stalks, then the split peas. Stir well.
  • 8.   Cook for another 30 minutes over low heat and covered.
  • 9.   Finally add the Morteau sausages whole and cook again for 25 to 30 minutes over low heat and covered.
  • 10.   At the end of this time, remove the Morteau sausages from the casserole and cut them into slices and keep them warm.
  • 11.   Mix the split pea soup more or less with vegetables using a mixer-diver, depending on the consistency you want. Put salt and pepper at your taste.
  • 12.   Pour the broken pea soup into bowls or soup plates.
  • 13.   Add in each bowl the slices of Morteau sausages.
  • 14.   Savor immediately accompanied by croutons of toast.



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Ingredients for servings

  • 350 g of split peas
  • 100 g of pork loin
  • 1 morteau sausage
  • 2 leeks
  • 1 celery
  • 2 shallots
  • 1 onion
  • 1 tablespoon of flour
  • 4 cloves