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Pea and chorizo Soup
found in Starters - Soup

Serves:    2  

icon Vegetarian    icon Nut Free    icon Gluten Free

CALORIES
 
346
17% RDA
FAT
Medium
16.0g
23% RDA
SAT. FAT
High
5.8g
24% RDA
SALT
High
2.66g
67% RDA
SUGAR
Medium
5.8g
6% RDA

Prep: 5 minutes
Cook: 5 minutes

Difficulty:     
Easy

This pea soup freezes well if you fancy making a batch. Simply fry the chorizo just before serving

Ingredients  scales
Directions

1
Put the frozen peas in a pan and pour over the stock. Sprinkle on the rosemary and bring to the boil. Cover and simmer for 4 mins. Add the milk and mint and cook for 2 mins.
2
Meanwhile, dry-fry the diced chorizo for 2-3 mins until browned.
3
Blitz the peas with a hand-held blender until the soup is the consistency you like. Add a little extra hot stock if it is too thick.
4
Top with the chorizo and oil from the pan, the chives and cracked black pepper. Serve with crusty bread.



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