Pea and chorizo soup
- 350g frozen peas
- 350ml vegetable stock, made from 1 stock cube
- 1tsp dried rosemary
- 75ml semi-skimmed milk
- 2tbsp chopped fresh mint
- 75g Extra Special Chorizo Casero, diced
- 2tsp chopped chives and crusty bread, to serve
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.
Meanwhile, dry-fry the diced chorizo for 2-3 mins until browned.
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.
Top with the chorizo and oil from the pan, the chives and cracked black pepper. Serve with crusty bread.