PEA SOUP with Chorizo

Serves: 6


olive oil
1 onion finely chopped
1 venison chorizo sliced
750 gram (frozen) peas
1 liter stock
few shavings of parmesan
salt and pepper


Fry the chorizo in a little olive oil until crisp, take out of the pan and put aside. Add the chopped onion to the pan and sweat on a low heat. After 10 minutes add the peas and stock. Bring to a boil, turn down the heat and allow to simmer for 15 minutes. Season with salt and pepper.
Blend the soup and reheat if necessary. Ladle into bowls, add the chorizo and few shavings of Parmesan.

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