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Pea and Chorizo Soup

Pea and Chorizo Soup

Pea and Chorizo Soup

  • Prepare time10 minutes
  • Cooking Time5 minutes
  • ServesServes 4
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Ingredients

Product used:
Peas 1kg
2 cups of frozen McCain Peas
  • 700ml of chicken stock
  • 150ml of milk or cream
  • 2 tsp dried rosemary
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • 4 tbs fresh mint leaves
  • 1 chorizo diced (optional)
  • Salt and pepper, to taste
  • Fresh parsley and crusty bread, to serve

Method

1.Place McCain Peas into a medium sized saucepan with rosemary, garlic powder and oregano. Cover with stock, bring to the boil, reduce to a simmer, cover and allow to cook for 5 minutes. Add the milk or cream and mint and cook for a further 2 minutes.
2.Meanwhile, heat a small pan over a medium-high heat, add the chorizo and dry-fry for 2-3 minutes or until browned and crispy.
3.Blitz the pea mixture with a blender until the soup is the consistency you like. Season with salt and pepper to taste.
4.Divide evenly among bowls, top with the chorizo and fresh parsley. Serve immediately with fresh, crusty bread.