Pea and Chorizo Soup
By Chef Kevin Dundon
Ingredients
75g chorizo
1 onion, chopped
2 cloves garlic, chopped
700ml vegetable stock
450g garden peas, frozen or fresh
1 courgette, diced, grated
2 tbsp Irish Yogurts Clonakilty Half Fat Crème Fraîche
Salt and pepper
To Garnish
50g chorizo, diced
2 tbsp olive oil
200g batch loaf, cut into small cubes
1 clove garlic, halved
40g flat parsley leaves
6 tbsp Irish Yogurts Clonakilty Half Fat Crème Fraîche
Method
- First, prepare the garnish. In a sauté pan, warm up the olive oil with the diced chorizo and sauté for a minute. Add the pieces of bread and the garlic and sauté for a further minute or so until crispy and lightly coloured.
- Remove from the heat and transfer into a bowl, add the fresh flat parsley to the bowl and toss to combine. Check the seasoning and keep aside until needed.
- Next, prepare the soup. In a saucepan over medium heat, and add the chorizo, onions and garlic. Cook slowly for 2 minutes until lightly browned.
- Then, pour in the vegetable stock. Bring the mixture to a boil and simmer for 2 minutes. Add in the courgette and garden peas with salt and black pepper. Simmer for 3-4 minutes until the courgette and peas have softened yet, still retaining their green colour.
- Remove from the heat and transfer to a food processor and blend in batches until the soup is smooth. Stir in the crème fraiche and correct the seasoning.
- Serve while piping hot with a drizzle of crème fraiche and the garnish sprinkled over the soup.
