appetite magazine
Pea and chorizo soup
 
 
Serves: 1-2
Ingredients
  • 1 tsp + 1 tbsp olive oil
  • 50g-75g cured chorizo, sliced
  • ½ onion, chopped
  • 1 clove garlic, chopped
  • 200g frozen peas
  • 300ml chicken/vegetable stock
  • ½ tsp cumin
  • 50ml double cream
  • salt and freshly ground black pepper
  • chopped coriander to garnish
Method
  1. Heat 1tsp oil in a frying pan over a medium heat. Add chorizo and carefully fry until lightly crisp. Set aside and drain oil into a bowl.
  2. In a saucepan, add 1tbsp oil, the onion and garlic and fry for 3-4 mins until softened. Add the frozen peas and stock and bring to the boil. Reduce the heat, add the cumin and simmer for approx 10mins. Add the cream and use a hand blender to liquidise the soup.
  3. Add chorizo and simmer a further ⅔ mins until warmed through. Season to taste. Drizzle with retained chorizo oil and garnish with coriander.
Recipe by appetite magazine at https://www.appetitemag.co.uk/you-have-to-be-the-right-mix-of-stupid-insane-and-passionate/