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🍽️ Creamy Pea and Sausage Soup

556 kcal · 30 min · 4 servings

Ingredients

• 300 g peas (frozen)
• 2 carrots
• 1 shallot
• 1 clove garlic
• 1 tbsp butter
• 1 tsp ginger (freshly grated)
• 100 g floury potatoes
• 1 sprig basil
• 4 tbsp crème fraîche
• 400 g sausages (e.g. mettwurst)
• salt
• pepper (from the mill)

Instructions

1. 1. Let the peas thaw.
2. 2. Peel the carrots and slice them.
3. 3. Peel the shallot and the garlic clove.
4. 4. Finely chop the shallot and garlic.
5. 5. Sauté the vegetables in hot butter.
6. 6. Add the peas, carrots, and ginger.
7. 7. Deglaze the mixture with the broth.
8. 8. Bring the soup to a boil.
9. 9. Peel the potatoes.
10. 10. Grate the potatoes finely.
11. 11. Add the grated potatoes to the soup.
12. 12. Simmer the soup for about 20 minutes.
13. 13. Pick the basil leaves off the stems.
14. 14. Finely chop the basil leaves.
15. 15. Add the chopped basil to the soup.
16. 16. Add the crème fraîche to the soup.
17. 17. Remove some vegetables from the soup and set them aside as garnish.
18. 18. Puree the rest of the soup until smooth.
19. 19. Optionally pass the soup through a sieve for an even smoother texture.
20. 20. Return the reserved vegetables to the soup.
21. 21. Simmer the soup further if it is too thin.
22. 22. Add more broth if the soup is too thick.
23. 23. Slice the sausages.
24. 24. Heat the sausage slices in the soup.
25. 25. Season the soup with salt and pepper.
26. 26. Serve the soup.

Nutrition per serving

• kcal: 556
• Protein: 27 g · Fett/Fat: 42 g · Carbs: 19 g