Instructions
- It is necessary to soak peas in cold water overnight.
- Then drain the water. To put the peas in the saucepan where you will cook the soup, pour the broth (I had beef broth). Bring to a boil, remove foam and cook on low heat under the lid.
- Bacon cut into small strips.
- Fry the bacon in a dry pan until saaristotie. Then shift the bacon on a plate.
- Onion chopped cut into.
- Fry in the same pan for about 5 minutes until soft.
- Carrot and the root of the celery cut into minute cubes.
- Add celery and carrots to the onion pan. Fry all together another 5 minutes.
- Add to the pot the carrots from the pan and chorizo sausage. Cook on low heat under the lid until the peas are soft.
- Peas began to soft after boiling into puree.
- The peas have reached the desired consistency. Now it's time to pull the chorizo sausages from the soup, and beat the soup with a blender.
- Chorizo a bit cool and cut into by circles.
- Return the sausage back to the soup. Warm the soup on fire for a few more minutes.
- Pour into soup bowls, generously sprinkle with bacon and serve.
