Name: Pea and sherry soup with chorizo oil and croûtons
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
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

Pea and sherry soup with chorizo oil and croûtons

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

Serves 6

Prep

20M

Cook

25M

Total

45M

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.