Prep Time 10 minutes
Cooking Time 25 minutes
olive or avocado oil, for frying
1 onion, chopped
1 garlic clove, crushed
2 celery stalks, thinly sliced
1L chicken stock + extra
375g ENTERPRISE Frankfurters
500g peas + extra
handful basil, chopped
chunky bread, to serve
- 1 Heat a splash of oil on medium and sauté the onion, garlic and celery. Add the stock and cook for 10-15 minutes until the veggies have softened.
- Meanwhile, cut 4 of the ENTERPRISE Frankfurters into 1cm cubes. Thinly slice the remaining 2 frankfurters diagonally. Heat a splash of oil on medium high and fry the cubed frankfurters for 3-5 minutes until golden. Keep aside. Fry the sliced frankfurters in the same pan for about 2-3 minutes until heated through. Keep warm.
- Add the peas to the soup and bring to a boil. Take off the heat. Mix basil through and blitz until smooth. Thin out with extra stock to your liking. Season.
- Stir the cubed frankfurters through and bring to a boil. Serve topped with the sliced frankfurters, extra blanched peas, extra basil and chunky bread.