Follow these steps for perfect results
olive oil
None
chorizo
thinly sliced
onion
diced
garlic
minced
chicken stock
None
frozen peas
None
fresh parsley
chopped
feta cheese
crumbled
Heat olive oil in a large saucepan over high heat.
Add chorizo and cook for 4-5 minutes, until golden. Remove from pan and set aside.
Reduce heat to medium, add onion and garlic and sweat for 3-4 minutes, until tender.
Add chicken stock and peas. Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 5 minutes.
Add parsley and puree until smooth using a stick blender. Season to taste.
Serve soup topped with chorizo, crumbled feta and reserved parsley.
Expert advice for the best results
For a creamier soup, add a splash of heavy cream at the end.
Adjust the amount of chorizo to control the spiciness.
Garnish with a dollop of sour cream or Greek yogurt for extra tang.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Garnish with fresh parsley and a drizzle of olive oil.
Serve with crusty bread for dipping.
Complements the spice and richness.
Discover the story behind this recipe
Chorizo is a staple ingredient in Spanish cuisine.
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