Pea Soup with Sausage
A fresh vegetable soup featuring peas and sausage, brought to life by aromatic carrots, shallots, garlic, ginger, potatoes, basil, and a touch of crème fraîche. Spoonsparrow invites you to try this comforting dish.
Ingredients
- 300 g peas (frozen)
- 2 carrots
- 1 Shallot
- 1 Garlic clove
- 1 tbsp butter
- 1 tsp fresh grated ginger
- 100 g starchy potatoes
- 1 stalk basil
- 4 tbsp crème fraîche
- 400 g sausages (e.g., pork sausage)
- Salt
- ground pepper
Instructions
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1.
Thaw the peas. Peel and slice the carrots. Peel and finely chop the shallot and garlic clove. Sauté in hot butter, then add peas, carrots, and ginger. Deglaze with broth and bring to a boil. Peel, grate, and add the potatoes to the soup.
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2.
Simmer for about 20 minutes. Meanwhile, tear basil leaves and finely chop them. Add the crème fraîche and basil mixture to the soup. Remove some vegetables from the pot as a garnish and puree the rest of the soup. Strain through a sieve if desired. Return the vegetables to the pot and adjust consistency by simmering further or adding broth. Slice the sausages, heat them in the soup, season with salt and pepper, and serve.
