It is time for yet another Spanish style yummy soup!
How about turning some of those gorgeous roasted piquillo peppers into a flashy sweet and hearty piquillo pepper soup for lunch then?!
But are you familiar with piquillo peppers?
They are not spicy at all, but rather sweet. Their texture is very soft.
The canned ones taste more like cooked red bell pepper. Piquillo peppers come from Spain where they are charred, peeled and deseeded first before their soft and sweet pepper flesh goes into a jar with brine.
Piquillo Pepper Soup with Fresh Chorizo & Feta Cheese
I always got a jar of these piquillo peppers in my pantry.
I love to serve them for lunch or as a light tapa like a pepper carpaccio sprinkled with fresh herbs. Or on a piece of toast topped with a fillet of salted anchovy.
And the stuffed version is also delicious! I usually stuff these peppers with salt cod, a classic in Spain!
But earlier today I was craving a quick and easy hearty soup for lunch. And I just didn’t feel like running to the mini supermarket around the corner. So I went to work with whatever ingredients I still had in my kitchen.
The peppers seemed like a great challenge back then!
So I thought I should match the sweeter peppers with something more refreshing and cooling: I still had some feta cheese leftover after making my sweet potato casserole. Add to that the smokiness of the fresh chorizo…
And you are in for a real treat.
Perfect. Just the kind of soup I was craving for all morning!
- 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
- Add the onion and garlic to a high pan with a splash of olive oil and a pinch of pepper and salt.
- 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.
- Stir the peppers and then pour in the chicken stock.
- Add the fresh chorizo sausage and the tomato paste.
- 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 fresh chorizo and put it on a chopping board to cool.
- 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.
- Peel the 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.
- Scoop the piquillo pepper soup into bowls. Sprinkle with crumbled feta cheese and fresh mint. Finish with a drizzle of olive oil. Serve hot.