Pea and spinach soup, w/ Sausage croutons
Pea and spinach soup, w/ Sausage croutons

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pea and spinach soup, w/ sausage croutons. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Pea and spinach soup, w/ Sausage croutons is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Pea and spinach soup, w/ Sausage croutons is something which I’ve loved my whole life. They are nice and they look wonderful.

Pea and spinach soup, w/ Sausage croutons ~ Great recipe for Pea and spinach soup, w/ Sausage croutons. Once browned, add the peas and spinach to the pan. The classic combination of sausage and spinach comes together in this hearty soup. at the moment is being sought after by many society around us, one of them is Buddy.

To begin with this recipe, we must first prepare a few components. You can have 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:
  1. Get 25 g Dried Porcini Mushrooms
  2. Make ready 2 Sausages
  3. Make ready 1 Onion
  4. Make ready 350 g frozen Peas
  5. Make ready 100 g Spinach

Add a vegetable stock and bring to the boil. Quarter the tomatoes and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Nothing heats up a cold winter night like a warm bowl of soup.

Steps 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.

Serve this quick version of Italian wedding soup with a tossed green salad. Season then serve with an extra swirl of crème fraîche and the remaining peas. A split-pea puree is extra nutritious (and extra green) thanks to baby spinach. The swirl of plain yogurt brings brightness, and a sprinkle of barley gives the make-ahead soup another healthy boost—it contains the soluble fiber beta-glucan, which has been found to do wonders to lower bad cholesterol. Delicious soup made with spinach,artichoke hearts,onions,celery and shaved Parmesan cheese slightly thickened but not a cream soup.

So that is going to wrap this up with this special food pea and spinach soup, w/ sausage croutons recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!