Garden pea soup with chorizo oil

Name: garden pea soup with chorizo oil
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400 ml chicken broth in pot; 500 ml tap water; 450 g frozen garden peas; 75 g light colored chorizo; tl ground cumin; 1 tl chili flakes; 25 ml traditional olive oil; 1 avocado; 7,5 g fresh fresh mint

Soup of garden peas, chorizo, avocado and chicken broth.

Ingredients

Kitchen Stuff

1 blender

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.