(As Featured in Jul.2014 Nourish Magazine)
Pea and ham soup. Another comfort food favourite, isn’t it?
It needs no introductions, I’m sure you know it well. My version though is extra special. Velvety smooth and incredibly moreish with hints of smokiness from the chorizo and paprika. And, well, I’ll be honest… It has no ham in it.
I considered calling it the pea and chorizo soup but it just doesn’t evoke the same warm and fuzzy feelings as pea and ham does. If you’re not a big fan of the smoky Spanish salchichón, you can use ham, or even bacon for that extra hit of flavour lurking in the soup and the topping.
The soup freezes well, so if this amount is too much, simply save some for another day. Frozen soup is also easy to transport if you like to take your lunch with you to work.
Pea and ham soup with chorizo sticks
Feel free to use ham or bacon in this recipe instead of chorizo. Bacon will definitely make better “sticks” for the topping. About 250g of either would be a good substitute.
- 500g dried green split peas
- 4 cups chicken stock
- 1 chorizo
- 1 brown onion, peeled
- 1 parsnip, peeled
- 1 carrot
- 2 sticks celery
- 1 tbsp smoky paprika
- 1 tbsp olive oil
- 1 chorizo
Soup: Roughly chop carrot, parsnip, celery sticks and onion. Finely slice chorizo, place it in a stock pot and cook on medium high heat until lightly coloured. Add onion and olive oil, reduce heat and cook stirring, until onions become translucent.
Add chopped carrots, parsnip and celery, stir and cook for a couple of minutes to release flavours. Add split peas and stir to blend through.
Pour in stock and add paprika. Bring to a boil then reduce heat and simmer covered for 45-60 minutes or until the peas are tender and the soup is starting to go mushy. Add a little water, if the soup is too thick.
Using a stick blender, blend the soup until velvety smooth.
Chorizo sticks: Slice the remaining chorizo, then cut into small sticks. Place in a pan and cook stirring until lightly charred and crispy.
Serve: ladle soup into bowls, top with some chorizo sticks and serve any extras on the side.