Split Pea Soup with Chorizo, Leeks and Poached Egg

Ingredients:

• 1 pound dried split green peas, rinsed and drained
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 leeks, white and light green parts only, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound chorizo sausage, thinly sliced
• 4 large eggs
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, leeks and garlic and saute until translucent, about 5 minutes.
2. Add the split peas, chicken broth, thyme and black pepper to the pot. Stir to combine and bring to a boil.
3. Reduce the heat to a simmer and cover the pot partially with a lid. Cook for about 45 minutes or until the peas are tender and the soup has thickened.
4. In a medium pan, fry the chorizo over medium heat until crispy and browned, about 5 minutes. Remove from heat and set aside.
5. Meanwhile, bring a pot of water to a simmer and add a splash of white vinegar. Crack the eggs into the water and poach until the whites are set and the yolks are still runny, about 2-3 minutes. Remove the eggs from the water with a slotted spoon and set aside.
6. Season the soup with salt and pepper to taste. Ladle the soup into bowls and top with the chorizo, poached eggs and chopped parsley.

Verdict:

This split pea soup with chorizo, leeks and poached egg is a hearty and satisfying meal that is perfect for chilly evenings. The combination of flavors and textures is truly amazing – the creamy split peas, spicy chorizo, tender leeks and rich poached egg all work together to create a delicious and comforting soup. Serve with some crusty bread or biscuits and enjoy!

Serving Suggestions:

This soup is great on its own, but it’s even better with some crusty bread or biscuits on the side. You can also garnish with some additional chopped parsley or a dollop of sour cream for added flavor and creaminess. Enjoy!