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’m gonna show you how to prepare a distinctive dish, pea and spinach soup, w/ sausage croutons. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Once browned, add the peas and spinach to the pan. 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. Drain off any fat from sausage.

Pea and spinach soup, w/ Sausage croutons is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Pea and spinach soup, w/ Sausage croutons is something that I have loved my whole life. They are fine and they look fantastic.

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

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

Split Pea Soup - Love it or Hate it? Growing up, my grandma would make split pea soup quite. 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.

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.

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. And folks, the look says it all! Sausage & Spinach Soup IS THE SUPPA ZUPPA TOSCANA! Advertising Disclosure: Jeffrey Eisner/Pressure Luck is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

So that’s going to wrap this up with this exceptional food pea and spinach soup, w/ sausage croutons recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at 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!