Pea and Chorizo Soup
A delicious hearty take on a pea and ham soup – a classic winter warmer
Ingredients
Scale
- 1 tbsp olive oil
- 3 chorizo sausages, removed from their casing and diced
- 2 carrots, peeled, diced
- 2 sticks of celery, peeled, diced
- 1 onion chopped finely
- 2 cloves of garlic, chopped finely
- 300g green split peas
- 2litres cold water
- Salt and Pepper
To Serve
- Warm bread rolls or a meat pie and sauce
Instructions
- Rinse the split peas under cold running water until the water runs clear. Drain.
- Heat the olive oil in a saucepan over medium heat. Add the chorizo and cook until the meat is browned. Add the carrots, celery, onions and garlic and cook, stirring occaisionally, until the onions are softened.
- Add the split peas and water. Bring to the boil over high heat.
- Reduce heat to medium low and simmer, covered for about an hour or until the split peas are cooked.
- Allow to cool slightly then process the mixture to your desired level of “chunkyness” either using a stick blender or by processing small batches of the mix in a blender.
- Season with salt & pepper.
- Serve with warm bread rolls if you are normal or with a pie and sauce floating in the centre if you are not.
Notes
- I like my soup fairly chunky so I usually only put about a third of it in the blender.