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Pea and sherry soup with chorizo oil and croûtons


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.

You'll need

2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 litre (4 cups) chicken stock 50 ml sherry, such as amontillado 1 kg frozen peas, defrosted ¼ cup (firmly packed) mint 25 ml sherry vinegar, or to taste   Chorizo oil and croûtons 90 ml olive oil 1 chorizo, diced 1 garlic clove, thinly sliced 50 gm coarsely torn crustless sourdough bread

Method

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Nutty amontillado sherry.

Featured in

Oct 2009

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