Pea and spinach soup, w/ Sausage croutons. Sprinkle croutons and Parmesan cheese over each bowl of soup. This pea and spinach soup is packed with green goodness and really easy to make. Serve with a swirl of creme fraîche and some crusty bread, if you like.
Music from the YouTube Audio Library: Hey Girl by Topher Mohr and Alex Elena.
Green spinach and pea soup with croutons.
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Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, pea and spinach soup, w/ sausage croutons. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Sprinkle croutons and Parmesan cheese over each bowl of soup. This pea and spinach soup is packed with green goodness and really easy to make. Serve with a swirl of creme fraîche and some crusty bread, if you like.
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 that.
Composition - Pea and spinach soup, w/ Sausage croutons:
- Need 25 g - Dried Porcini Mushrooms.
- Give 2 for Sausages.
- Provide 1 for Onion.
- You need 350 g - frozen Peas.
- Provide 100 g for Spinach.
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. Green pea soup puree with croutons in black bowl. Green cream soup of spinach and broccoli.
Pea and spinach soup, w/ Sausage croutons step by step:
- 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..
With addition of parmesan and croutons. Sausage, Potato and Spinach Soup by Damn Delicious. Remove from heat and stir in spinach, parsley, dill, and matcha Using an immersion blender (or a stand blender, working in batches), carefully puree until very smooth. (For a thinner soup, add a little water.) Bisquick Sausage Balls. Roast Turkey Rub. c. heavy cream Garlic croutons. Stir in spinach, sugar, marjoram, nutmeg and lemon juice.
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