Steps to Prepare Speedy Pea and spinach soup, w/ Sausage croutons
Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Ultimate Pea and spinach soup, w/ Sausage croutons. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Pea and spinach soup, w/ Sausage croutons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pea and spinach soup, w/ Sausage croutons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pea and spinach soup, w/ Sausage croutons is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pea and spinach soup, w/ Sausage croutons estimated approx 25mins.
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 it.
Ingredients and spices that need to be Take to make Pea and spinach soup, w/ Sausage croutons:
- 25 g Dried Porcini Mushrooms
- 2 Sausages
- 1 Onion
- 350 g frozen Peas
- 100 g Spinach
Steps to make Pea and spinach soup, w/ Sausage croutons
- Boil a kettle. Add the mushrooms to a large jug and pour over 700ml of boiling water. Cover and set aside.
- Heat a large pot with a drizzle of vegetable oil over a high heat.
- 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.
- Once the sausage discs are browned and crispy, remove them from the pan and put to one side.
- 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.
- 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.
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