Filter
Reset
Sort ByRelevance
Ma.Renée Rada
Garden pea soup with chorizo oil
Soup of garden peas, chorizo, avocado and chicken broth.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the stock with the water and the garden peas to the boil. Cook gently for 10 minutes on low heat.
-
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.
-
Add the oil and remove the pan from the heat. Pour the chorizo herb oil through a sieve and collect.
-
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.
-
Add the avocado and 2/3 of the fresh mint to the soup and puree with the hand blender. Season with pepper and salt.
-
Garnish the soup with the chorizo oil and the rest of the mint leaves.
Blogs that might be interesting
-
15 minAppetizershallots, broccoli florets, butter, flour, finesse for enriching, Pink shrimps, white-casino bread,shrimp ragout with white bread -
60 minAppetizerpotatoes, butter, Eggs, flour, bread-crumbs, olive oil, lamb's lettuce, Aioli,potato croquettes with aioli -
15 minAppetizercucumber, Dutch shrimps, chili pepper, sour cream, coriander, Gazpacho soup,gazpacho with a shrimp tower -
50 minAppetizernew potatoes, White asparagus, giant camp, limes, olive oil, shallot, mayonnaise, sour cream, Piccalilly, mustard, fresh green pesto, sourdough Bread, lettuce leaves, serrano ham,scampi with asparagus and serrano ham
Nutrition
255Calories
Sodium19% DV450mg
Fat28% DV18g
Protein14% DV7g
Carbs4% DV13g
Fiber28% DV7g
Loved it