Split pea soup with grilled chorizo, poached eggs


  • 150 g split peas
  • 4 leek whites
  • 1 shallot
  • vegetable oil

  • 1 vegetable stock cube
  • 1 teaspoon(s) of cardamom
  • 10 cl of coconut cream
  • a few sprigs of coriander

  • 100g chorizo ​​cut into thin slices

For the poached eggs

  • 4 eggs
  • 1 tablespoon(s) of white vinegar
  • 1 teaspoon(s) of coarse salt


  1. Wash and cut the leeks into sections. Rinse the split peas. In a saucepan, pour 1 tbsp. tablespoon of vegetable oil, add the leeks and the peeled and chopped shallot. Leave to come back for 5 minutes, stirring. Add the stock cube, 1l of cold water, the split peas and the cardamom, bring to the boil. Salt and pepper with a grinder. Cover and cook for 45 minutes. Pour in the coconut cream and the washed, dried and chopped coriander (reserve a few sprigs to serve). You can blend the soup or eat it as is.

  2. Bring a pan of water with the white vinegar and coarse salt to a simmer. Break the eggs one by one into a small bowl, pour them into simmering water until the whites coagulate, about 3 minutes, then remove them using a slotted spoon.

  3. Meanwhile, grill the chorizo ​​slices in a pan without fat.

  4. Pour the soup into deep plates, add the grilled chorizo ​​and the poached egg. Sprinkle with chopped coriander.

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