Ingredients
- 150 g split peas
- 4 leek whites
- 1 shallot
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vegetable oil
- 1 vegetable stock cube
- 1 teaspoon(s) of cardamom
- 10 cl of coconut cream
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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
Preparation
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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.
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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.
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Meanwhile, grill the chorizo slices in a pan without fat.
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Pour the soup into deep plates, add the grilled chorizo and the poached egg. Sprinkle with chopped coriander.
