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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, pea and spinach soup, w/ sausage croutons. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Pea and spinach soup, w/ Sausage croutons is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Pea and spinach soup, w/ Sausage croutons is something which I’ve loved my whole life.

Tomato Soup w/ cheesy croutons (V) Steve Peach. Meanwhile, in a large saucepan, heat the canola oil. Homemade croutons and cream of mushroom soup can easily be used instead if that is what is preferred.

To begin with this particular 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.

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. Take 1 Onion
  4. Get 350 g frozen Peas
  5. Get 100 g Spinach

For croutons, cut Texas toast into cubes; bake according to package directions. After gently boiling for a couple of hours, use a large wooden spoon to smash some of the beans against the side of the pot. This will help thicken the soup. Stir in the fresh spinach until wilted.

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.

Delicious soup made with spinach,artichoke hearts,onions,celery and shaved Parmesan cheese slightly thickened but not a cream soup. Flavored with a mushroom base and marjoram. Green pea soup with yogurt and mint. Green pea soup with yogurt-dill cream. Italian pasta and bean soup with chicken sausage.

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