Soup of peas & chorizo with Curry cream.


by: Branna

nice as a apetizer or in wintertime as a soup to warm u


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serves: 8

500 frozen pea

0.15 l cream

1.2 l chicken stock

5 g curry powder

100 g chorizo

caster sugar

Peper & salt

Nutrition Facts
Soup of peas & chorizo with Curry cream.

Servings Per Recipe: 8

Amount per Serving

Calories: 187

  • Total Fat: 9.2 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 22.7 mg
  • Sodium: 448.2 mg
  • Total Carbs: 15.3 g
  •     Dietary Fiber: 3 g
  •     Sugars: 5.6 g
  • Protein: 10.8 g

how is this calculated?

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1.  Bring water to boil with some salt and add the frozen peas. Cook until done (cuire a l’anglaise). It will take about 6 min.; drain the peas and

2.  Cool down under cold streaming water. Put aside

3.  Make 1,2 l of chickenstock with 25 g of chickenstock pasta, it is not necessary to boil the stock, as soon the pasta is dissolved you lay put it

4.  Aside.

5.  Cut your chorizo in stripes and cubes of 5mm/5mm. Don’t buy slices of chorizo.

6.  Whip the cream up to half thickness,add some curry pouderand salt. Put in the fridge.

7.  Put the peas in the blender and wet wit chickenstock, blend well until you have a nice smooth coulis. Seasson with peper and some sugar ( to

8.  Highlight the flavor of your peas)

9.  Put everything tou a sieve (passer ow chinois) so you have no peaskin in your soup.

10.  Start over until all the peas are a smouth coulees, keep adding chickenstock but be carfull not to much at a time make sure it stay a nice

11.  Smooth coulis, we don’t want colored water.

12.  Put your soup back at the stove and heat it quickly so it will not change color. Keep stirring well

13.  Finish:

14.  Spread the chorizo cubes into your bowls.

15.  Put the warm soup on top and finish with the cream like you do with a cappuccino.

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