Garlic Soup with Chorizo Flavored with Sherry

Preparation (about 25 min):

Remove the peel from the garlic, finely chop. Remove the peel from the onion, finely dice. Clean chili peppers and green onions, cut into rolls.

Cut chorizo into narrow slices, twist a little, place in a roasting pan and dry in a heated oven at about 120 °C for 15 to 18 min. until crispy.

Sauté garlic in hot olive oil until golden, add chili and sauté.

Sauté onions and spring onions in hot clarified butter until translucent, dust with flour. Pour in cold milk, whisk until smooth, add vegetable soup, make short. Add garlic and chili, season with salt and pepper.

Fold in whipped cream and sour cream, do not make more.

Serve soup in ceramic bowls and spread chorizo chips evenly on top. Serve with ciabatta toasted in herb butter.

302 Kcal – 24 g fat – 10 g egg white – 10 g carbohydrates – 1 Be

Our tip: It is best to use fresh herbs for a particularly good aroma!

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