Austrian Pea Soup

Austrian Pea Soup


ingredients:


500 grs. dry pea
50 grs. chopped bacon, diced
1 grated onion
250 grs. pork sausage cooked in water without the skin
1 bunch chicory or endive or Catalonha, niggling chopped
3 liters of cold water
1 teaspoon (tsp) salt or
2 bouillon tablet
100 grs. grated parmesan cheese

How to Prepare:

Wash the peas, drain, put in pressure cooker with half the water, close the pan when it starts to boil, lower the pin off the heat, let stand for one hour
Open the pan, simmer without the lid, check putting hot water remaining until finished.
Do not cook the peas in the pressure cooker, lots of loose foam and clog the valve.
Leave the fire cooking on low heat with a little water until the peas are cooked.

Cook on high and large saucepan, uncovered, on low heat that much foam and pour all the water
After the cooked peas hit the blender until it becomes a thick cream.
Prick sausages with a fork to get all the air inside
Cook the sausage covered with water put 20 'minutes.
Once cooked, remove the skin, cut into thin slices. Book

In a skillet, fry the bacon into small cubes, add the cooked sausage chopped into slices, onion, and re-fry after pouring. in pea soup, simmer for about 10 minutes on low heat

Rinse the Catalonha, place one next to each other, chopping and drizzling, pour into soup, along with the spices, bacon and sausage, leave the fire for five minutes, ie until wilted greenery.
Write crotons (toasts bread) in 1 inch cubes.
Serve the soup hot, place the toasts put up and if you want to sprinkle grated cheese.