Description
Thick, rich, pea soup with smoked sausages, vegetables and toasts. I have it turned out pretty spicy (which was intended for her beloved husband), but this can be varied to taste. + something else that gave the soup an unforgettable taste! What is it? Go - tell!!!
Ingredients
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Peas
300 g
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Potatoes
2 piece
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Onion
1 piece
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Carrots
1 piece
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Celery root
100 g
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The Apium graveolens Dulce
2 piece
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Pepper
0.5 piece
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Mushrooms
100 g
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Sausages
2 piece
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Garlic
4 tooth
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Baton
-
Cheese
-
Olive oil
-
Salt
-
Spices
-
Soy sauce
1 Tbsp
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Peanuts
-
Greens
Cooking
Peas rinse and I always pre-soak it in cold water. The longer is, the faster it will cook. I usually leave for a couple of hours. In boiling water, put peas and cook almost until fully cooked peas. And the willingness is determined by taste. My husband likes really chewy (this soup by itself it turns out), and I love Zelenka more. Torn!!!
When peas is almost ready, add the potatoes, diced.
And the mushrooms, cut into slices.
Olive oil (can be vegetable odourless) fry the carrots and celery (root), cut into strips.
Add the onion into strips (not too long).
Pepper strips.
And petiolar celery.
Press out the garlic (1 clove left me for toast).
Add the soy sauce.
And spices.
Add to soup, sausages, sliced rings.
And roasted vegetables.
Salt to taste (caution, as soy sauce already has a little bit of salt). Cook for 3-4 minutes (you want the soup to boil) and you're done. Serve very tasty with croutons.
To toast the slice of bread lubricate the squeezed garlic, drizzle with olive oil and sprinkle with grated cheese. Baked (I microwave a grill) to rustaweli (sorry for the clumsy word, but it fully describes this condition, because don't just need a crispy crust, and the whole toast should be one full crunch :-) ).
To serve, sprinkle the peeled peanuts with the croutons and garnish with greens. Bon appetit!!!
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