‘Heart warming lunch’

Welcome to Julia’s Kitchen Corner:)

I always like to try out new recipes…experiment a bit and find a new dish that I can add to my collection.

This week I’ve made peas and smoked sausage broth…I love soup, creamy or chunky but broth, for me, it’s more like a stew:)))), either way, it turned out to be delicious!

Definition of broth: ‘soup consisting of meat or vegetables cooked in stock, sometimes thickened with barley or other cereals’.

I never thickened soup using cereals but if you ever did, I am curious – how did that taste?

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A bit of savoury from Julia:)

Ingredients: 1 chopped onion, 1 clove of garlic, salt, black pepper, 1/2 tsp paprika, oil, 2 medium smoked sausages (I’ve  used pork sausage), 2 medium size potatoes cut in small cubes, 300 g green peas (frozen or fresh), vegetable stock cube, flour, fresh thyme.

Method: Add a spoon of oil to a large pan under low heat, add the onions, garlic and black pepper and fry for about 2-3 minutes. Slice the smoked sausages and add them to the pan. Fry everything for 5 minutes, when the meat starts to get crispy on the sides add the paprika and stir. You can now add the stock cube, the green peas and the potatoes. Fill up the pan with water, add salt and cover the pan with a lid. Let it simmer under medium heat for about 15-20 minutes.

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The potatoes will act as a natural thickening ingredient but for the broth/stew to become more rich I usually add a bit of flour. In a mug add 3 tsp of flour and fill it half way up with water, mix everything making sure there are no lumps left. While still under low heat add this mixture slowly to the broth, stir as you add, you will notice the texture getting thicker and thicker. I’ve used a bit of fresh thyme, which you can add to the broth at the same time with the flour.

Always taste before removing it completely from the stove, add more salt if needed, don’t forget the smoked sausage already has loads of flavour which will give an amazing taste to this dish.

Serve with fresh thyme and a baguette.

Happy weekend and bon appetite:)

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