John Myers
Hearty Pea Soup with Sausage
The perfect hearty pea soup with sausage recipe with a picture and simple step-by-step instructions.
- 500 g Frozen peas
- 0,75 liter Vegetable broth hot
- 2 Toes Garlic
- 1 Splash Lemon juice
- 1 pinch Sugar
- 0,5 a cup Creme fraiche Cheese
- 1 Potato
- 150 g Diced jerky
- 0,5 Onion
- 1 tsp Ginger paste
- 1 tbsp Butter
- 2 tbsp Vegetable extract (see recipe)
- 2 Knife point Baking soda
- Freshly ground coriander
- Cumin
- Salt
- Black pepper from the mill
- Ground lovage
- Peel the potatoes, cut them into small cubes and cook them in salted water.
- Peel and dice the onion. Cut the garlic into fine cubes. Cut the beef into small cubes.
- One tbsp. Put the butter in the pan, fry the diced beef, add the onions and garlic and sweat with them. Don’t get a tan.
- Put salt water on and bring to a boil. Add the peas and cook. While cooking, add the baking soda. (Receives the color)
- After cooking, strain the peas. Catch the water on the side and pour a 3/4 ltr. with the 2 tbsp. Mix the vegetable extract (vegetable extract), pour back into the pot and add the seared jerky meat with the onions and garlic.
- Bring the vegetable stock with the specified ingredients to the boil.
- Now add the peas and mix everything with a blender.
- Ginger paste (ginger paste), cumin, black pepper from the mill, ground lovage, freshly ground coriander and add salt, bring to the boil and finally stir in the crème fraîche.
- Stir in the cooked potatoes into the pea soup. Now let the sausages get hot in the soup and serve with a slice of farmer’s bread.
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