A good glug of sherry adds a kick to this fresh-flavoured soup,
while smoky chorizo and crunchy croûtons take it to a whole other
level. Serve the soup as soon as it's ready to keep the bright
green colour alive.
2 tbspolive oil1onion, finely chopped2garlic cloves, finely chopped1 litre(4 cups) chicken stock50 mlsherry, such as amontillado1 kgfrozen peas, defrosted¼ cup(firmly packed) mint25 mlsherry vinegar, or to tasteChorizo oil and croûtons90 mlolive oil1chorizo, diced1garlic clove, thinly sliced50 gmcoarsely torn crustless sourdough bread
For chorizo oil and croûtons, heat olive oil in a large frying pan over medium-high heat, add chorizo and garlic and sauté until chorizo is golden (2-3 minutes), then transfer to a bowl with a slotted spoon. Add torn bread to pan and sauté until golden and crisp (4-5 minutes), season to taste, then return chorizo to pan, stir to combine and keep warm.
Meanwhile, heat olive oil in a large saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes). Add chicken stock and sherry, bring to the boil and simmer for 10 minutes. Add peas, simmer until just tender (2-3 minutes), remove from heat, then add mint and process with a hand-held blender until smooth. Add vinegar, season to taste and divide among shallow bowls. Spoon over chorizo oil and croûtons, and serve hot.