Pea Soup with Frankfurters

Pea Soup with Frankfurters

Be the 1st to save!

Be the first to make this!

A slight variation on pea and ham soup, this creamy and hearty recipe uses sliced frankfurters. If you omit them it can be vegetarian.


Serves: 4 

  • 4 tablespoons vegetable oil
  • 1 leek, cleaned and finely sliced
  • 750g green peas, fresh or frozen
  • 200g waxy potatoes, diced
  • 1/2 teaspoon marjoram
  • 2 tablespoons fresh parsley, chopped
  • 6 cups beef or vegetable stock
  • salt and pepper, to taste
  • 6 tablespoons creme fraiche
  • 8 frankfurters, sliced
  • dash white wine vinegar
  • 1 tablespoon fresh chervil, to garnish (optional)

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a large saucepan, heat the oil and saute the leek. Add peas, potatoes, marjoram and parsley. Simmer, covered, 25 minutes, stirring so it doesn't stick. Add a little stock if necessary.
  2. Puree with a hand blender, and add the rest of the stock. Season and bring to a simmer.
  3. Add the creme fraiche and reduce heat so it does not boil. Add the frankfurters and simmer until cooked. Add a dash of vinegar and serve, sprinkled with chervil.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate