John Myers
Creamy Pea and Leek Soup with Lyon Croutons and Colored Pepper
The perfect creamy pea and leek soup with lyon croutons and colored pepper recipe with a picture and simple step-by-step instructions.
- 150 g Potato freshly peeled
- 1 piece Halved leek lengthways and cut
- 1 piece Diced onion
- 200 g Frozen peas
- 300 Milliliters Poultry broth
- 150 Milliliters Cream
- 0,5 piece Meat sausage
- 1 tablespoon Butter
- Salt
- Pepper White
- 1 teaspoon Colorful pepper
The preparation
- Cut vegetables that have not yet been cut.
- Melt the butter in a saucepan, lightly sweat the onions, leeks and potatoes. DO NOT let it get dark. Add the peas and fill up with broth; Let simmer for 20 minutes.
- Stir occasionally. Mix everything with the mixer. Pour on the cream. Season to taste with salt and white pepper. Keep warm.
- Cut the meat sausage into small cubes, fry in the pan until crispy and drain on paper towels.
- Serve the soup; Sprinkle the sausage croutons and sprinkle with colored pepper. Good Appetite
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