John Myers
Contents
show
Harz Pea Soup with Gose Sausage Croutons
The perfect harz pea soup with gose sausage croutons recipe with a picture and simple step-by-step instructions.
For the soup
- 1,5 pole Leek
- 375 g Potatoes
- 75 g Carrots
- 80 g Butterfat
- 1,5 Pc. Meat broth (cubes)
- 1,5 l Water
- 900 g Frozen peas
- 1 Pr Smoked salt
For the croutons
- 2 Pc. Gose sausages
For the Parmesan crackers
- 100 g Parmesan
- Melt the butterfat in a saucepan. Put the chopped leek and carrots in the saucepan and sauté over medium heat. As soon as the vegetables have a good bite, add the water and add the meat stock cube.
- Add the peeled and diced potatoes and bring to the boil. After 5 minutes add the peas as well. As soon as the peas and the potatoes are done, puree the soup over a low heat.
- Shortly before serving, cut the Gose sausages into small croutons and fry them until crispy. These come as a small topping on the soup.
- In addition, the Parmesan crackers are used as decoration and other flavor carriers. To do this, simply plane Parmesan very thinly in a circle on a baking sheet with baking paper and bake at 150 degrees until golden brown.
Facebook Comments