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Ma.Renée Rada
Garden pea soup with chorizo oil
Soup of garden peas, chorizo, avocado and chicken broth.
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Ingredients
Directions
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Bring the stock with the water and the garden peas to the boil. Cook gently for 10 minutes on low heat.
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Meanwhile, cut the chorizo into cubes. Heat a frying pan without oil or butter and fry the chorizo, cumin and chilli flakes for 5 minutes on medium heat.
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Add the oil and remove the pan from the heat. Pour the chorizo herb oil through a sieve and collect.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Remove the leaves from the fresh mint.
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Add the avocado and 2/3 of the fresh mint to the soup and puree with the hand blender. Season with pepper and salt.
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Garnish the soup with the chorizo oil and the rest of the mint leaves.
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Nutrition
255Calories
Sodium19% DV450mg
Fat28% DV18g
Protein14% DV7g
Carbs4% DV13g
Fiber28% DV7g
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