How to cook Pea and spinach soup, w/ Sausage croutons tasty

Pea and spinach soup, w/ Sausage croutons - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Pea and spinach soup, w/ Sausage croutons! A quick and easy dinner that is ready in under 20 minutes! Sprinkle croutons and Parmesan cheese over each bowl of soup. The classic combination of sausage and spinach comes together in this hearty soup. So easy to whip up and satisfying enough for even the heartiest No extra seasoning is added when you get the seasoned sausage (I used Bob Evans Italian Sausage- crumbled up.) Great with some toasted garlic. 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.

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. Spinach and pea soup with croutons.

You can cook Pea and spinach soup, w/ Sausage croutons with 5 Ingredients and 7 steps. See the following guide!

1. 25 g Dried Porcini Mushrooms.
2. 2 Sausages.
3. 1 Onion.
4. 350 g frozen Peas.
5. 100 g Spinach.

Spinach and pea soup with croutons [. - ]. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Homemade Pea Soup Sausage Croutons. This potato and spinach soup is made with the addition of spicy chorizo sausage. It tastes creamy, but it's surprisingly dairy free! (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This potato, sausage, and spinach soup is made with your favorite kind.

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..

Rinse spinach, shake dry, blanch in boiling salted water, rinse, squeeze and finely chop. Mix with squeezed bread, onion, meat and egg in a bowl and mix. Season well with salt, pepper and nutmeg. Chock-full of potatoes, Italian sausage and spinach, this hearty soup is sure to disappear fast. "Not only is it delicious and quick, but it freezes well," explains Bonita Krugler of Anderson, Indiana. Adjust the amount of broth to suit your family's preference.