Homemade pea soup with veg sausage and crostini

Name: homemade pea soup with veg sausage and crostini
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 350 g dried red split lentils; 1,8 liter tap water; 400 g fresh peas; 2 vegetable stock; 2 dried laurel leaves; 2 el (peanut) oil; 4 Vegetarian Butcher bratwurst; 40 g celery; 350 g fresh farmer soup vegetable; 1 multigrain bake bread

This recipe proves it: everyone can make a tasty pea soup, tasty with veg sausage.

Ingredients

Kitchen Stuff

1 skimmer
1 blender
1 baking paper

Directions

Preheat the oven to 200 ° C for the crostini.
Bring the lentils to the boil with the water, peas, bouillon tablets and bay leaves. Cook for 15 minutes. Scoop the foam off with a slotted spoon.
Meanwhile, heat the oil in a frying pan and fry the bratwursten in 6 min. Brown.
Cut the sausages into slices. Slice the leaves of the celery.
Remove the pan with soup from the heat, remove the bay leaves and coarsely mix with the hand blender.
Add the slices of sausage, the celery leaves and the soup vegetables and cook for 10 minutes on medium heat. Season with pepper and salt.
In the meantime, cut the still-baked baguette into 16 slanted slices. Place on a baking tray and griddle lined with baking paper for 5 minutes in the middle of the oven.
Remove the plate from the oven, turn the crostini over and roast for another 5 minutes in the middle of the oven. Serve the soup with the crostini.