Pea soup with chorizo

Name: pea soup with chorizo
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 business suit split peas 500 g; 2 bay leaves; 3 stems celery; 1 little leeks in thin rings; 1 little winter carrot in cubes; 1 great crumbly boiling potato in cubes; 2 sweet onions shredded; 200 g smoked bacon strips; freshly ground black pepper; 1 tablespoon olive oil; 200 g chorizo sausage (piece), in cubes

A tasty recipe. The main course contains the following ingredients: meat, split peas (500 g), bay leaves, celery, leeks (in thin rings), winter carrot (diced), crumbly boiling potato (diced), sweet onions (chopped), smoked bacon strips, freshly ground black pepper, olive oil, chorizo sausage ((piece) and diced).

Ingredients

Directions

Wash split peas in sieve.
Bring peas with 2 liters of cold water and salt to the boil.
Remove foam with skimmer.
Add bay leaf.
Cook the split peas on a low heat for 30 minutes, stir well on the bottom regularly.
Cut the celery loose at the bottom, pick the yellow celery leaves from stems and finely chop them.
Keep leaves covered in refrigerator until soup is served.
Cut celery into small cubes.
Add celery, leek, carrot, potato, onion and bacon strips to pea soup and simmer soup for 30 minutes.
Add salt and pepper to taste.
Stir well regularly; adding water to thick soup helps to prevent burning.
Heat oil in frying pan with a non-stick coating and chorizo cubes for a crispy, crispy baking.
Drain chorizo on kitchen paper.
Create soup in four warm deep plates.
Spread chorizo and celery leaves over soup.
Serve immediately..