Hearty Pea Soup

Peel carrots and trim leeks. Rinse and slice both. Put bones in a pot with 1.5 liters (approximately 1 1/2 quarts) of cold water, carrots and leeks and simmer for about 1.5 hours.

Remove bone from the broth. Cook the peas in the broth for about 30 minutes over medium heat. Remove about 1 ladle of soup, puree in a blender and add back to the soup.

Cut sausages into cubes and add to the soup. Heat thoroughly and season with salt, pepper and nutmeg.

Cut bread into cubes and toast in butter in a pan.