Description
Pea soup with chorizo is a favorite soup in our family. He was particularly good in the winter - hearty and warming. In the absence of chorizo, you can take bacon or pork would also be delicious!
Ingredients
-
Peas
300 g
-
Carrots
2 piece
-
Celery root
100 g
-
Chorizo
300 g
-
Onion
1 piece
-
Broth
2 l
-
Greens
-
Bacon
100 g
-
Salt
Cooking
In order for boiling the peas took a lot less time, you must soak the peas in cold water overnight.
Then drain the water. To put the peas in the saucepan where you will cook the soup, pour the broth (I had beef broth). Bring to a boil, remove foam and cook on low heat under the lid.
Bacon cut into small strips.
Fry the bacon in a dry pan until saaristotie. Then put the bacon on a plate.
Onion finely chopped.
Fry in the same pan for about 5 minutes until soft.
Carrots and celery cut into small cubes.
Add to the frying pan to the onions celery and carrots. Fry all together another 5 minutes.
Chorizo — spicy sausage came to our table from Spain and Portugal. The main spice in chorizo is paprika or chilli, which give the sausage its typical taste. Chorizo sausage, available in dried or smoked form. It can be used as a conventional sausage sandwiches and soups, in stews, or fried chorizo (including a BBQ).
Put into a saucepan the peas filling from the pan and chorizo sausage. Cook on low heat under the lid until soft peas.
Peas began to soft after boiling, puree.
The peas have reached the desired consistency. Now is the time to get the chorizo sausage from the soup, and the soup to blend.
Chorizo a little cool and cut into circles.
Return the sausage back to the soup. Warm the soup on the heat for another few minutes.
Pour into soup bowls, generously sprinkle with bacon and serve.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.