Delicious soup Pea Austrian

Delicious soup Pea Austrian

The pea soup recipe is from my grandfather Paschoal.

Ingredients:

500 g. dry peas
50 grams. bacon chopped into cubes
1 grated onion, or chopped
250 g. cooked pork sausage in the water without the skin
1 bunch of Catalonia or chicory or escarole, chopped niggling
3 liters of cold water
1 teaspoon (tsp) salt or
2 bouillon tablets
100 g. grated Parmesan cheese
1 cup (tea) Crotons or to taste, put before serving the soup
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 no need to soak for several hours, 6 to 8 hours to advance the cooking.

Open the pan, remove the lid, simmer, go putting remaining hot water until finished.

Always cook the peas in common pot, having previously left to soak the day before, for 6-8 hours.
Leave the fire cooking over low heat with 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 on the stove.

Note:

"Never cook the peas in a pressure cooker that much foam and clogs the pot and can give blast"


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. Set aside.

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 Catalonia, place the leaf and the stem poking and drizzling, pour into the soup along with the spices, bacon and sausage, let the fire set five minutes, that is, until wilted the vegetables.

Follow up:

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.