Austrian pea soup

Austrian pea soup

The pea soup recipe is from my grandfather Paschoal.

Ingredients:

500 g. dry peas
50 grams. bacon chopped into cubes
1 onion, grated
250 g. cooked pork sausage in the water without the skin
1 Catalonha pack or chicory or escarole, chopped niggling
3 liters of cold water
1 teaspoon (tsp) salt or
2 bouillon tablets
100 g. grated Parmesan cheese

Way of preparing:

Wash the peas, drain, put in a pressure cooker with half the water, close the pot when it starts to boil, lower the pin "off the fire", allow to stand for an hour.
The above process is not need to soak for several hours, to advance the cooking.
Open the pot, simmer without the lid, go putting remaining hot water until finished.
If you want you can cook in common pot, having previously left to soak the day before, for 6-8 hours.
* Do not cook the peas in a pressure cooker, a lot of loose foam and clogs the * valve.
Leave the fire cooking over low heat with little water until the peas are cooked.

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

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

Wash out Catalonha, place a sheet next to each other, poking and drizzling, pour into the soup along with the spices, the bacon and the sausage, let the fire set five minutes, that is, until wilted the vegetables.
Make Crotons (toasts bread) into cubes of 1 cm.
Serve hot soup, place the toasts put up and if you want to sprinkle grated cheese.