Peasoup

Pea and chorizo soup

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

By , 12 January 2016

(14 votes)

Pea and chorizo soup
  • 10 Mins

  • Serves: 2

Nutritional Info
Each 444g serving contains
  • Energy

    1448KJ

    346KCAL

    17%
  • Fat

    16.0g

    med

    23%
  • Saturates

    5.8g

    low

    29%
  • Sugars

    5.8g

    low

    6%
  • Salt

    2.66g

    high

    44%
of your reference intake.
Typical energy values per 100g: 326kJ/78kcal.
Ingredients
  • 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)
  • To Serve
  • 2tsp chopped chives
  • Crusty bread
Method
  • 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.