Sunset in a bowl: Recipe - yellow pepper soup with a spicy chorizo-oil

I just adore this dish. The colours remind me of a sunset on a warm day in July.

An ideal soup for the summer. Eat it outdoors with a glass of white wine and some crusty bread.  

Ingrediënts:

- 1 oignon
- 2 stalks of selery
- 3 cm piece of fresh ginger
- 1 table spoon of butter
- 2 yellow peppers, seeds removed and chopped into pieces
- 3 small carrots, chopped into little pieces
- 4 cups of chickenstock
- pepper & salt
- 1/4 cup of sour cream
- olive oil
- chiliflakes
- 1 ounce chorizo

Start with the preparation of the chorizo-oil. Bake the chorizo in a non-stick frying pan with a splash of olive oil at medium heat. After a couple of minutes red grease will start leaking from the chorizo. Turn off the heat and pour the red-greasy oil through a sieve. Add chiliflakes to your liking and maybe a little more olive oil. Set aside.

Chop the oignon and cut the selery into little pieces. Grate the ginger, you'll probably end up with 1/2 teaspoon of pulp. Melt the butter and add oignon, selery and ginger and sauté for 5 minutes. Add the peppers and carrots and cook for another 5 minutes. Pour in the chickenstock, stir well, and let it simmer for 20 minutes with a lid on the pan. Puree the soup in a blender and add salt and pepper to taste.

To serve swirl some sour cream into the middle of the bowls of soup and add some drops of the spicy -chorizo olive oil to taste. Bon appetit!