John Myers
Ingredients for 2 servings:
- 400 g peas, frozen
- 350 ml vegetable stock
- 250 g natural yogurt
- 50 g chorizo (or more if you like)
- 1 pinch(s) nutmeg
- some salt and pepper
- chili flakes
- some seasoning salt
Instructions
Working time approx. 5 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 20 minutes
tastes good cold and warm
Place the frozen peas in a saucepan with the vegetable stock and bring to a boil. Then reduce the heat and simmer for another 8 minutes. Remove the pan from the heat and puree – a little more coarsely or completely, depending on your preference. Then stir in the natural yogurt and season with the spices. If you want the soup to be cold, you can refrigerate it for about 1 hour. Slice the chorizo sausage and sear it on both sides in a non-stick pan without any fat. Then remove from the pan, place on kitchen paper, and let drain. Finally, ladle the soup into 2 large bowls or 4 smaller bowls/glasses and garnish with the crispy chorizo chips and a pinch of seasoned salt. This makes enough for 2 main courses or 4 starters. It can be enjoyed hot or cold. The soup is super simple, yet unique.
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