Yellow pepper soup with chorizo sausage

Name: Yellow pepper soup with chorizo sausage
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 5 yellow peppers; 1 red pepper; 1 Shallot; 1 Garlic clove; 3 TABLESPOONS Olive oil; 2 stem(s) Thyme; 1,2 l Vegetable broth (instant); 1/2 TEASPOON Honey; 150 g Chorizo sausage (paprika noble salami); 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON light balsamic vinegar; 2 stem(s) Oregano

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

5 yellow peppers
1 red pepper
1 Shallot
1 Garlic clove
3 TABLESPOONS Olive oil
2 stem(s) Thyme
1,2 l Vegetable broth (instant)
1/2 TEASPOON Honey
150 g Chorizo sausage (paprika noble salami)
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON light balsamic vinegar
2 stem(s) Oregano

Directions

1
Clean, quarter, wash and finely dice the peppers. Set aside red diced peppers and 3 tablespoons of yellow peppers. Peel shallot and garlic and cut into fine cubes. Heat the pot with 2 tablespoons of olive oil. Sauté the yellow bell peppers and diced shallots in it without taking on any colour. Add garlic and thyme, fry briefly and add stock. Add honey and simmer at medium heat for about 25 minutes.
2
In the meantime, cut the sausage in half and slice it. Add cream to the soup and mix finely with a hand blender. Pass the soup through a fine sieve into a pot and season with salt, pepper and vinegar, bring to the boil again. Heat 1 tablespoon of oil in a pan. Fry the sausage in it until golden brown. Fry the remaining paprika cubes briefly. Fill the soup into bowls, place the bell peppers and chorizo on top and garnish with oregano