Split pea soup with carrots, light chorizo and homemade croutons

Peel the carrots with a vegetable peeler, then slice them into rounds. Peel the onion and slice it, then cut the chorizo into small dice.

Rinse the 200 g of split peas under cold water in a colander. Dried split peas then need a full 40 min of cooking, no shortcuts.

Heat 1 tsp of olive oil in the skillet over medium heat. Sauté the chorizo for 2 min, then add the onion and cook for 3 min more, stirring.

Add the carrots to the skillet with the oregano and stir for 3 min to coat them.

Transfer everything from the skillet to a saucepan, then add the rinsed split peas and 1 l of cold water. Bring to a boil over high heat.

Turn down to low, half cover and simmer for 40 min, until the split peas mash easily. Stir now and then and add a little water if it sticks.

While it cooks, preheat the oven to 200 °C. Cut the 4 slices of bread into cubes, toss them with 1 tsp of olive oil on the baking sheet and bake for 8 to 10 min, flipping them halfway through.

Blend the soup with the immersion blender until smooth, adding a little water if it's too thick. Season with the pinch each of salt and pepper.

Ladle the soup into two bowls and top with the croutons.