Broccoli soup with chorizo chips

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 8
  • 500 g Potatoes
  • 1 kg Broccoli
  • 2 medium-sized onions
  • 2-3 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 2 TABLESPOONS Vegetable broth
  • 125 g Chorizo (Spanish pepper sausage)
  • 125 g Whipped cream
  • 7-10 Tbsp Chervil
  • 7-10 Tbsp Kitchen paper

Directions

  1. 1

    Peel, wash and roughly dice the potatoes. Clean broccoli, peel stems. Wash and chop both. Peel and chop onions.

  2. 2

    Fry the onions and potatoes in hot oil. Add broccoli. Season with salt and pepper. Add about 2 l water, stir in broth and bring everything to the boil. Then simmer covered for 15-20 minutes.

  3. 3

    Cut the sausage into diagonally thin slices and fry them crisply in a pan without fat. Drain on kitchen paper. Finely puree the soup.

  4. 4

    and refine with cream. Season to taste. Serve the broccoli soup. Garnish with chorizo chips and chervil.

Nutrition Facts

KCAL
200 kcal
CARBS
13 g
FATS
13 g
PROTEINS
7 g