Pea soup and Berlin

200 g canned green peas
some peas to choose? we'll show

50 g bacon

40 g green onions

30 g celery root

1 bouillon cube

? onions

? carrots

2 glass water

ground black pepper

salt

Warm up the peas in the filling and wipe.

Chopped green onion rings and bacon, onions and roots - small cubes, fry in butter.

Connect pea puree with bacon and vegetables, cover with water, add bouillon cube and cook for 10 minutes, pepper and salt.

Post soup with croutons and smoked sausage, sprinkled with chopped herbs.