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Piquillo Pepper Soup with Fresh Chorizo & Feta Cheese
Canned peppers, fresh chorizo and feta cheese: the perfect quick and easy lunch!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 349 kcal
Ingredients
- 10,5 oz canned piquillo peppers (350 g)
- 1 fresh chorizo sausage
- 2 oz feta cheese (55 g)
- 3 cups chicken stock
- 1 tsp tomato paste
- ½ small onion chopped
- 1 large garlic clove chopped
- 2 bay leaves
- a handful fresh mint
- olive oil
- pepper
- salt
Instructions
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Add the onion and garlic to a high pan with a splash of olive oil and a pinch of pepper and salt.
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Then place the pan over medium heat and gently fry the onion and garlic in the oil for 6 minutes until softer. Make sure than then piquillo peppers are drained, don’t add the brine. Rinse the peppers if you like. Then add the piquillo peppers to the onion in the pan. Add the bay leaves as well.
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Stir the peppers and then pour in the chicken stock. Add the fresh chorizo sausage and the tomato paste.
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Bring the soup to a rolling boil. Then turn the heat lower and cover the pan. Simmer the soup for 30 minutes. After that, turn the heat off and remove the bay leaves. Also remove the cooked chorizo and put it on a chopping board to cool.
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Blend the soup the way you want it. I just put my stick mixer in it for a couple of times but kept the rest pretty chunky. You can make it much smoother if you like.
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Peel the cooked chorizo sausage and then slice it into small rings. Add the chorizo back to the soup and check the seasoning. Then add extra pepper or salt to taste if necessary.
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Scoop the piquillo pepper soup into bowls. Sprinkle with crumbled feta cheese and fresh mint. Finish with a drizzle of olive oil. Serve hot.
