Leek, broad bean, chorizo and poached egg soup
Ingredients
Instructions
- 200 g Chorizo (mild or spicy)
- 2 Leeks
- 4 sprigs of parsley
- 250 g Frozen broad beans
- 4 eggs
- 1 liter Chicken broth
- 2 tbsp. tablespoons olive oil
- 2 tbsp. tablespoons White vinegar
- Salt
- Pepper
- Carefully clean the leeks and cut them into rings. Place them in a large saucepan with the chicken broth and the garlic cloves in the shirt. Boil the water. Add the frozen beans, cover and continue cooking for 20 minutes over low heat.
- Poach the eggs for about 3 minutes in simmering water with vinegar. Sponge them on a cloth and sprinkle them with a little salt and pepper.
- Cut the chorizo into slices. Brown them for 1 minute on each side in a non-stick pan.
- Mix a quarter of the soup with the peeled garlic and olive oil until you obtain a smooth cream. For back into the saucepan and give a final broth.
- Divide the soup among deep plates. Garnish with golden chorizo slices and poached eggs. Sprinkle with chopped parsley and serve immediately, with toasted country bread.
Leek, broad bean, chorizo and poached egg soup
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Leek, broad bean, chorizo and poached egg soup Recipe – Leek, broad bean, chorizo and poached egg soup Recipes
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