Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pea and spinach soup, w/ sausage croutons. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Pea and spinach soup, w/ Sausage croutons is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Pea and spinach soup, w/ Sausage croutons is something which I have loved my whole life.
Heat a large pot with a drizzle of vegetable oil over a high heat. This potato and spinach soup is made with the addition of spicy chorizo sausage. It tastes creamy, but it's surprisingly dairy free! (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This potato, sausage, and spinach soup is made with your favorite kind.
To begin with this particular recipe, we have to first prepare a few components. You can cook pea and spinach soup, w/ sausage croutons using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pea and spinach soup, w/ Sausage croutons:
- Get 25 g Dried Porcini Mushrooms
- Get 2 Sausages
- Prepare 1 Onion
- Take 350 g frozen Peas
- Get 100 g Spinach
Peas are spinach are two of the most nutritious vegetables it is possible to grow. Together they make a delicious sweet tasting soup, full of goodness, that can be enjoyed all year round. But now I am trying to think of a way to cook it. This soup is delicious warm or chilled.
Instructions to make Pea and spinach soup, w/ Sausage croutons:
- Boil a kettle. Add the mushrooms to a large jug and pour over 700ml of boiling water. Cover and set aside.
- Heat a large pot with a drizzle of vegetable oil over a high heat.
- Remove the skins from the sausages carefully and then slice the sausage meat into discs. Add them to the hot pan to brown. Meanwhile roughly chop the onion.
- Once the sausage discs are browned and crispy, remove them from the pan and put to one side.
- Return the pan to a medium heat and add the onion. Once browned, add the peas and spinach to the pan. Pour over the mushroom stock and cook on high for 5-10mins or until the peas are cooked.
- Take off the heat and then use a hand blender to blend until smooth.
- Reheat over a medium heat and then serve topped with the sausage croutons.
If it's served warm, the frico bowls will soften and melt into the soup. Split peas are cooked with Polish Kielbasa in beef broth with onions, carrots and a bay leaf in this soup which is partially pureed. Reviews for: Photos of Split Pea and Sausage Soup. Sausage, Potato and Spinach Soup by Damn Delicious. Curried Pea and Lettuce Soup with Tempeh Croutons by The Blender Girl.
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