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Recipes

Pea and chorizo soup

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

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

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(39 votes)
Cooking Time

Cook: 10 Mins

Cooking Time

Serves: 2

Cooking Time

Price: £1.38 per serving

Nutritional Information

Each 444g serving contains

Energy
1447kj
346kcal
17%
Fat
16.0g
Med
23%
Saturates
5.8g
High
29%
Sugars
5.8g
Med
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)

2tsp chopped chives

Crusty bread

Method

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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