Recipe of Award-winning Pea and spinach soup, w/ Sausage croutons

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pea and spinach soup, w/ sausage croutons. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

This pea and spinach soup is packed with green goodness and really easy to make. Serve with a swirl of creme fraîche and some crusty bread, if you like. Carrots, white potatoes, and spinach are our vegetables of choice here, but you could try green beans, zucchini, cauliflower, or sweet potatoes. Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup.

Pea and spinach soup, w/ Sausage croutons is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Pea and spinach soup, w/ Sausage croutons is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook pea and spinach soup, w/ sausage croutons using 5 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pea and spinach soup, w/ Sausage croutons:

1. Make ready 25 g Dried Porcini Mushrooms
2. Make ready 2 Sausages
3. Make ready 1 Onion
4. Take 350 g frozen Peas
5. Prepare 100 g Spinach

Sausage, Potato and Spinach Soup by Damn Delicious. Curried Pea and Lettuce Soup with Tempeh Croutons by The Blender Girl. Remove from heat and stir in spinach, parsley, dill, and matcha Using an immersion blender (or a stand blender, working in batches), carefully puree until very smooth. (For a thinner soup, add a little water.) Spinach and Pea Soup. This soup is delicious warm or chilled.

Instructions to make Pea and spinach soup, w/ Sausage croutons:

1. Boil a kettle. Add the mushrooms to a large jug and pour over 700ml of boiling water. Cover and set aside.
2. Heat a large pot with a drizzle of vegetable oil over a high heat.
3. 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.
4. Once the sausage discs are browned and crispy, remove them from the pan and put to one side.
5. 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.
6. Take off the heat and then use a hand blender to blend until smooth.
7. Reheat over a medium heat and then serve topped with the sausage croutons.

Remove from heat and stir in spinach, parsley, dill, and matcha Using an immersion blender (or a stand blender, working in batches), carefully puree until very smooth. (For a thinner soup, add a little water.) Spinach and Pea Soup. This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat and stir in the cream.

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