Andalusian pea soup

Ingredients for 12 servings:

• 2 kg peas (frozen), young
• 6 m.-sized potatoes
• 200 g dried meat
• 1 ring/s sausage (chorizo)
• 2 onions
• 4 garlic cloves
• 1 shot of white wine
• 1 cup of cream
• n. B. water
• 1 bunch of parsley
• 1 tbsp sugar
• salt and pepper
• Tabasco
• olive oil
• Vegetable broth, instant
• Maggi

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Peel the potatoes, cut them into small cubes, place them in a large pot, cover well with water, and simmer with about 2 tablespoons of vegetable stock for about 10 minutes. Then add the peas and continue to simmer gently on the lowest heat (adding a little more water if necessary until the peas are lightly covered). Meanwhile, cut the jerked beef into small cubes, fry briefly in olive oil until lightly browned, and add them to the potatoes/peas. In the same pan, fry the sliced ​​chorizo ​​in a little olive oil (as the chorizo ​​is high in fat) and add it to the potatoes/peas. In the same pan, sprinkle the diced onions with a little salt and fry lightly, then add the diced garlic and fry until lightly browned. Lightly caramelize the onions and garlic with about 1 tablespoon of sugar, then add it to the potatoes/peas. Chop the parsley, add it, and simmer briefly until everything is soft. Finally, puree the soup with a hand blender, add the cream and a dash of white wine, and stir. If the soup is too thick, you can thin it out with a little cream or water. Season to taste and spice level with a few dashes of Tabasco. If desired, add vegetable stock, salt, and Maggi to taste. Serve with flute or ciabatta bread. You can also save a few slices of the fried chorizo ​​to add to the soup later. Garnish with parsley. A very hearty, slightly sweet pea soup that’s also great for parties and simply needs to be reheated later.