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
(39 votes)
Cook: 10 Mins
Serves: 2
Price: £1.38 per serving
Nutritional Information
Each 444g serving contains
Energy
1447kj
346kcal
1447kj
346kcal
17%
Fat
16.0g
16.0g
Med
23%
23%
Saturates
5.8g
5.8g
High
29%
29%
Sugars
5.8g
5.8g
Med
6%
6%
Salt
2.66g
2.66g
High
44%
44%
of your reference intake.
Typical energy values per 100g:
326kj/78kcal
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.