Chorizo ​​puree soup

Category: First meal
Chorizo ​​puree soup


Potatoes 600 gr. (4-5 pcs.)
Chorizo ​​sausage 150 gr.
Garlic 1 clove
Bulb 1 PC.
Olive oil 2 tbsp. l.
Vegetable broth 1 l.
Cream 100 ml.
Ground black pepper

Cooking method

  • Chorizo ​​puree soupAfter removing the casing, cut the sausage into thin circles (set aside a little for decoration). Peel the onion and garlic, chop finely and fry in a deep saucepan in olive oil.
    Chorizo ​​puree soupPeel the potatoes, wash and cut into small pieces. Add potatoes to a saucepan and cook, stirring occasionally, for about 5 minutes.
    Chorizo ​​puree soupPour in the vegetable broth, salt and pepper. Bring the soup to a boil and cook covered over low heat for 20 minutes. Remove the soup from heat and grind with an immersion blender to a puree consistency.
    Chorizo ​​puree soupPour the cream into the chopped soup in a thin stream, stirring occasionally. Bring to a boil again, season with salt and ground black pepper to taste.
    Chorizo ​​puree soupPour into portions, garnish with herbs and sausage. Serve hot.

The dish is designed for

4 servings

Time for preparing:

35 minutes


Hearty, aromatic, light soup.
The recipe from the magazine "Lisa. Bon Appetit!" No. 01/2012
Instead of vegetable broth, I took chicken, I had a dry-cured Chorizo ​​sausage with boar meat; cream 30%.
I don't have a stewpan, but I was afraid that the onions would burn when frying, so I fried everything in a pan.

Bon Appetit! Chorizo ​​puree soup

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