Pea Soup with Frankfurters
(2)
45 minutes
A slight variation on pea and ham soup, this creamy and hearty recipe uses sliced frankfurters. If you omit them it can be vegetarian.
transatlantikkoch
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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
- 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.
- Puree with a hand blender, and add the rest of the stock. Season and bring to a simmer.
- 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.
