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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pea and spinach soup, w/ sausage croutons. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Heat a large pot with a drizzle of vegetable oil over a high heat. This hearty Sausage and Spinach soup has less fat than a traditional sausage soup because of the turkey Italian sausage.. Fresh herbs are added after the soup cooks so they'll retain their bright color and flavor.

Pea and spinach soup, w/ Sausage croutons is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Pea and spinach soup, w/ Sausage croutons is something that I’ve loved my whole life.

To begin with this particular 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 it.

The ingredients needed to make Pea and spinach soup, w/ Sausage croutons:
  1. Prepare 25 g Dried Porcini Mushrooms
  2. Get 2 Sausages
  3. Take 1 Onion
  4. Prepare 350 g frozen Peas
  5. Make ready 100 g Spinach

This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup. Serve this quick version of Italian wedding soup with a tossed green salad. Serve soup sprinkled with croutons and Parmesan cheese.

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.

Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally Throw in some savory sautéed garlic and spinach and we have some serious magic going on here. Green split pea with Polish Kielbasa sausage soup. The taste was enjoyable and we liked the kielbasa sausage flavor but we did not like the consistency of the soup. Perhaps I did something wrong but I wanted to write this in case anyone else comes across this problem.

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