Broccoli soup with chorizo chips

Name: Broccoli soup with chorizo chips
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 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

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

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
Peel, wash and roughly dice the potatoes. Clean broccoli, peel stems. Wash and chop both. Peel and chop onions.
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
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
and refine with cream. Season to taste. Serve the broccoli soup. Garnish with chorizo chips and chervil.