Creme de Ervilhas com Alheira & Ovo Escalfado ❦ Pea Soup with Alheira Sausage & Poached Egg


This soup is so delicious and nutritious. It is ready in under 15 minutes. Feel free to use and sausage meat you wish for the mini meatballs. It is seriously greater than the sum of its parts. Simple really is better sometimes. I use frozen peas, thus guaranteeing maximum flavour. If you struggle to poach eggs, just top with a fried one or even a chopped hard boiled one. Equally delish.

The soup is made even more fragrant by using both mint and basil. I also use chicken broth instead of plain water. Vegetable broth would work really well here. The choice is yours.





Creme de Ervilhas com Alheira & Ovo Escalfado ❦ Pea Soup with Alheira Sausage & Poached Egg

Serves 6

Under 15 minutes


For the Soup:

700 g. Frozen Peas, reserve a handful (approx. 100g.) for later

230 g. White/brown onion, peeled and chopped

800 ml. Hot water, chicken or vegetable broth

60 ml. Extra Virgin Olive Oil, plus more for serving

1 Clove of garlic, peeled

Salt and pepper to taste

A few sprigs of fresh mint and basil, plus more to garnish

Mini croutons to serve, optional

Crushed red chilli flakes, optional

*Do not substitute dry, it doesn't work well.

  1. In a medium high sided pot, add olive oil, garlic and onion on a low heat. Sweat the onion briefly without letting garlic burn. Add peas, making sure to reserve a handful to add back to soup later after pureeing.

  2. Add basil and mint and top with broth. Cover and simmer 10 minutes. Meanwhile, cook eggs.

  3. After 10 minutes, turn off heat and discard basil and mint. Puree soup until smooth. It should be perfectly velvety. If too thick, thin out a bit by adding a bit more broth or water.

  4. Taste and add salt if needed. Add the reserved whole peas. Cover and keep warm.

  5. Dived the mini sausage meatballs amongst bowls. Ladle with soup. Top with poached egg and croutons if using. Garnish with basil and mint leaves. Drizzle with extra virgin olive oil. I like freshly cracked black pepper on my egg and a few crushed red chilli flakes to balance the peas sweetness.

For the Mini Alheira Sausage Meatballs:


210 g. /1 Portuguese Alheira sausage, or sausage of your choice.

Cooked crumbled bacon or chorizo work beautifully too.

  1. Pre heat oven or air fryer to 200°C /390°F

  2. Remove casing. Shape meat into tiny bite size balls. Place in oven safe tray

  3. Bake until crispy about 15 minutes. Remove from oven and reserve.

  4. Alternatively you can pan fry them in a little olive oil until browned all over and cooked through.

For the Poached eggs:

4 Eggs

Water

4 tbsps. white vinegar


1. Bring a pan of water to a gentle simmer with vinegar.

2. Stir clockwise and drop your eggs in carefully.

Poach for 2-4 minutes, depending on how cooked you want your yolks

I poached mine for 2 1/2 mins. I had runny yolks.

3. Lift with a slotted spoon, drain on paper towels and reserve.

4. If not serving immediately, place in bowl of ice water to stop the cooking. Using a slotted spoon, lower into a pan of boiling water for 30 seconds to heat through before serving.