Paprika soup with tortilla and chorizo skewers

Name: Paprika soup with tortilla and chorizo skewers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 16 (approx. 75 g) thin slices of chorizo sausage; 3 TABLESPOONS Oil; 4 Eggs (Gr. M); 3 red peppers; 1 Garlic clove; 2 TEASPOONS Vegetable broth (instant); 1 TEASPOON Sweet peppers; 100 g Fresh cream; 4 little wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
16 (approx. 75 g) thin slices of chorizo sausage
3 TABLESPOONS Oil
4 Eggs (Gr. M)
3 red peppers
1 Garlic clove
2 TEASPOONS Vegetable broth (instant)
1 TEASPOON Sweet peppers
100 g Fresh cream
4 little wooden skewers

Directions

1
Peel and wash the potatoes and cut them into thin slices. Cook in boiling salted water for about 8 minutes and drain. Peel and chop onions.
2
Put chorizo on the skewers like a fan. Heat 2 tablespoons of oil in a coated pan (with lid). Fry the chorizo skewers briefly and drain on kitchen paper. Fry the potatoes and half the onions in the frying fat for about 3 minutes.
3
Beat the eggs. Season with salt and pepper. Pour over the potatoes. Cover and let stand at low heat for 15-20 minutes.
4
For the soup clean, wash and dice the peppers. Peel and chop the garlic. Heat 1 tablespoon of oil in a saucepan. Sauté the paprika, garlic and the rest of the onions in it. Add 400 ml water, bring to the boil and stir in the stock.
5
Simmer for about 10 minutes.
6
Turn the tortilla using a flat lid or plate, continue frying for 4-5 minutes. Puree the soup with a hand blender, pass through a fine sieve. Bring to the boil again. Stir in paprika powder and crème fraiche.
7
Cut the tortilla into pieces. Serve the soup with tortilla cubes and chorizo skewers.