Pea and chorizo Soup
found in Starters - Soup
Vegetarian | Nut Free | Gluten Free |
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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
- 350g peas (frozen)
- 350ml vegetable stock, made from 1 stock cube
- 1 tsp rosemary
- 75ml semi-skimmed milk
- 2 tbsp mint leaves, chopped
- 75g chorizo, diced
- 2 tsp chives, chopped
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.