Light Pea Yogurt Soup with Chorizo chips
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g peas, frozen
- 350 ml vegetable stock
- 250 g natural yourt
- 50 g chorizo (more if possible)
- 1 pinch (s) nutmeg
- some salt and pepper
- Chilli flakes
- some seasoned salt
Print Recipe
Pin Recipe Instructions
- Put the frozen peas in a saucepan with the vegetable stock and bring to the boil. Then turn the temperature down and simmer for another 8 minutes. Take the pot off the stove and puree - depending on how you like it, a little coarser or completely. Then stir in the natural yoghurt and season with the spices. If you want a cold soup, you can now put it in the refrigerator for about 1 hour.
- Cut the chorizo sausage into slices and fry on both sides in a non-oiled pan. Then take it out of the pan, lay it out on kitchen paper and let it drain.
- Finally, put the soup in 2 large bowls or 4 smaller bowls / glasses and garnish with the crispy chorizo chips and some seasoned salt. The amount is enough for 2 main courses or 4 starters.
- Can be enjoyed warm or cold. The soup is super simple and yet something different.
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