Pea Soup with Frankfurters

    (2)

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


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    Ingredients
    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)

    Directions
    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.

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