Browse All Recipes

Pea and sherry soup with chorizo oil and croûtons

Australian Gourmet Traveller Spanish recipe for pea and sherry soup with chorizo oil and croûtons.

By Emma Knowles
  • Serves 6
  • 20 mins preparation
  • 25 mins cooking
Pea and sherry soup with chorizo oil and croûtons
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.

Ingredients

  • 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

Main
  • 1
    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.
  • 2
    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.

Notes

Drink Suggestion: Nutty amontillado sherry. Drink suggestion by Max Allen

SHAREPIN
  • Author: Emma Knowles