Spanish pea soup

Name: spanish pea soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 multigrain boulogne breadcrumbs; 250 g chorizo (sausage); 2 g onion; 1 leeks; 2 el fresh parsley; 3 el traditional olive oil; 800 ml richly filled pea soup in tin; 1 tl paprika

Spanish pea soup with baguette, chorizo sausage, onion, leek, paprika and parsley.

Ingredients

Directions

Bake the bread according to the instructions on the packaging.
Cut the chorizo sausage into slanting slices. Cut the onion into half rings.
Clean the leeks and cut into half rings. Slice the parsley.
Heat the oil in a soup pan and fry the chorizo in 5 minutes. Remove from the pan and fry the onion in the remaining shortening for 5 minutes.
Add the leeks and cook for 3 minutes.
Pour in the pea soup and bring to the boil. When the soup boils, add the chorizo and warm for 1 min.
Divide the soup over the bowls and sprinkle with the paprika and parsley. Serve with the bread.