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Garden Pea and Smokey Sausage Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 6
Ingredients
  • 1 medium potato peeled & cubed roughly (if you want a really thick soup add 2 potatoes, but this is a nice consistency!)
  • 4 cups / 950 ml of vegetable stock
  • 1.5 cups / 350 ml milk
  • 1 medium onion chopped
  • 1 Large Leek chopped or 2 sticks of chopped celery
  • 1 lb / 500 g Frozen Garden Peas. Do not use jar or canned peas as the colour is a dull green and they don't taste as fresh!
  • 2 Cloves Minced Garlic
  • 500 g / 1 lb of your favourite Smoked sausage or ham.
  • 1 tablespoon of butter optional
  • Salt & pepper to taste. at the end
Instructions
  1. In the large pan you will use for the soup, saute the onion, leeks / celery and garlic until soft. Please do NOT burn or brown the leeks etc as they will turn bitter. Then add everything except the milk to the pan and cook until potato and vegetables are soft and cooked through.
  2. *** To clean leeks, Cut the top and bottom off, then run a sharp knife lengthways down the whole leek, cutting ¾ deep through the leek. Then run under a tap and wash any soil away, in between the layers.
  3. Blanche the peas in some hot water then transfer to cold water, have just enough cold water to cover the surface of the peas. If you don't place them in cold water, the peas won't keep their bright green colour. Then add the water and peas to a blender and puree. Return the puree to a bowl. You will use the blender again so don't wash it just yet!

  4. When the contents of the Soup pan are all cooked through, transfer everything to the blender and puree, then return to the stove, and add your sliced sausages, pureed peas, and milk and bring to a gentle simmer.

  5. Once brought back to simmer, add 1 tablespoon butter (to give it a nice shine), salt & pepper to season.
  6. Taste the soup first before you add the seasoning! I didn't need to add any extra salt in my soup as the sausage was already a salty enough.