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Address:
5610 NW 12th Ave
Suite 214
Fort Lauderdale,
FL 33309 | cm_articles | 56_creamy_split_pea_soup_with_chorizo_12
Preparation: 5 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 carrot, peeled and chopped
1 leek, sliced
1 onion, chopped
1 garlic clove, minced
12 oz. pre-cooked split peas
9 oz. chorizo sausages, sliced
1 tablespoon olive oil
1 stem of fresh thyme
4 cups chicken stock
2 tablespoon heavy cream
2 tablespoon fresh chopped parsley
Salt and Pepper
- Put the split peas in a pot along with the carrot, leek, onion, garlic, thyme and chicken stock.
- Cover the pot and cook for 9 minutes.
- Meanwhile, heat the olive oil in a pan over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes.
- Remove sausage from pot and reserve.
- Remove the thyme from the vegetable/stock mixture and add the heavy cream, salt and pepper.
- Puree the soup in a blender or food processor.
- Ladle the soup into 4 bowls; equally divide chorizo slices and add to each bowl of soup.
- Sprinkle the parsley on top.
- Serve immediately.
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