Pea & Ham Soup with Kranskys & Brussels Sprouts

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This recipe is originally from p150 of some unknown Australian Home Beautiful magazine. Anyone who has read by menus for awhile knows it is a staple at this house.

It is adaptable but we haven't adapted it. Something to think about in the future. We are a family of six, we use the cans that you add water too, and add one kransky per person, though that is probably slightly too much. We use about 200g brussels sprouts, and call it green soup, and don't add garnishes.

Split Pea, Sausage and Brussels Sprout Soup

Serves 4

150-200g cooked sausage such as globassi, continental frankfurts or kransky
30g butter
Few fresh basil leaves or pinch dried basil
2 x 510g cans ready to serve homestyle pea and ham soup
8 small brussels sprouts, shredded
Sour cream and chives, to garnish.

Cut sausage diagonally into thick slices. Heat butter with basil in a saucepan over moderate heat and cook sausage until golden.

Add the soup and stir until smooth, adding up to 1/2 cup water, if needed, for consistency.

Add brussels sprouts and bring to the boil. Reduce heat and simmer, stirring occasionally, until sprouts are tender.

Ladle into warmed bowls, garnish without sour cream and chives and sprinkle with freshly ground black pepper.

Variations: Soup can be replaced with leek and potato soup, tomato or pumpkin soup. Instead of sausage use leftover cooked chicken, canned salmon or boneless fish fillets - even canned chickpeas for a vegetarian version. Instead of sprouts, try diced tomatoes, shredded cabbage or canned kernel corn.

For a homemade version I came across this recipe for Pea, Ham & Sausage Soup.

I found a recipe on the Simply Great Meals site that is no longer there, tucked behind my usual recipe (below). It is not unlike this recipe that includes kale or Italian cabbage. Other recipes of interest are Brussels Sprouts & Potato Soup and Brussels Sprout & Sausage Soup where you can get an idea what our soup looks like with the sausages in it.

Sausage, Bean and Brussels Sprout Soup

Serves 4

1 tab oil
1 onion, chopped
2 sticks celery, sliced
1 medium carrot, sliced
4 kransky sausages, sliced diagonally
6 cups liquid vegetable stock
140g tub Leggos tomato paste
500g packet frozen Brids Eye Brussels Sprouts
300g can Edgell Butter Beans, undrained

Heat oil in a large saucepan, add onion, celery, carrot and sausages and stir-fry for 3-4 minutes.

Stir in stock, tomato paste, frozen brussels sprouts and butter beans. Simmer uncovered for 10-15 minutes, stirring occasionally.

Serve soup with warmed crusty bread.

Add 1 teaspoon finely chopped chilli or a little Tabasco sauce in step 2 for a spicy kick.