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

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pea and spinach soup, w/ sausage croutons. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Stir in the spinach and yogurt and then blitz the soup until smooth. You can use a stand or hand blender. Season with a little black pepper.

Pea and spinach soup, w/ Sausage croutons is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Pea and spinach soup, w/ Sausage croutons is something which I have loved my entire life.

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

Uses regular store cupboard ingredients and very easy to make. Here is a lovely easy recipe for Garden Pea and Smokey Sausage Soup. This is a delicious recipe and full of great flavours. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble.

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.

Cover and bring to a boil. 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. Add the potato and stock and simmer until the potato is very tender. Homemade croutons and cream of mushroom soup can easily be used instead if that is what is preferred.

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