Description
This soup can be called as we are accustomed to "pea soup with smoked sausage" sounds really kind of boring. Without such a soup does not cost dreary rainy day, because its fragrance reminds of a Sunny summer time. It is nutritious, but not too bold, in General, perfectly suited for any meal. This soup is easy to heat, its flavor will be even stronger. And, of course, there is no need to find a real "chorizo" - you can always use local produce, which was equally delicious.
Ingredients
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Sausage
125 g
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Olive oil
1 Tbsp
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Onion
1 piece
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The Apium graveolens Dulce
2 piece
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Chickpeas
400 g
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Tomato
2 piece
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Broth
1 l
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Spinach
250 g
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Salt
-
Black pepper
-
Tomato juice
1 cup
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Garlic
3 tooth
Cooking
Products. Chick peas recline in a colander.
Spinach cut arbitrarily, onion - quartered rings, celery - small diced, garlic - finely.
The sausage and tomatoes cut into cubes of medium size.
Pour into a large pan with a thick bottom olive oil, add sliced sausage. Cook on high heat, approximately 2 - 3 minutes until the sausage does not allocate the fat.
Then add onion, garlic and celery. Cook on medium heat under a lid for about 10 minutes, until the onions are soft. Open the lid, increase the heat, about a couple of minutes so the onions become slightly brown.
Add the chickpeas, chopped tomatoes, broth, tomato juice, season it all with salt and pepper. Cook on low heat for 20 minutes (after boiling), the tomatoes will have become soft, and the peas will absorb all the flavors.
Turn spinach. Fill with spinach, provalve 2 - 3 minutes. This is enough time to let the spinach become soft. Try, if necessary podsalvage and pepper.
Here and ready. A stunning fragrance! Serve in deep plates. Very tasty with slices of black bread. fried on both sides in olive oil.
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