Wednesday, May 27, 2009
Split pea soup with chorizo
I guess this is more of a winter soup, but I was a bit under the weather and while I didn't want to prepare anything too complicated, I did want to have something hot for H when he comes home from his late shift. Pea soup is easy and warms the belly and yet still light enough even for a balmy spring night. Bonus: I got to use some of the rosemary I've been growing in the herb garden :-)
This is such a forgiving soup, you could even throw in a cup of chopped potato with the carrot, adding more stock as necessary. Next time I might add some fresh spinach when I take it off the heat, just before serving. You might also want to skim off the top layer of rendered chorizo fat for a leaner soup.
Split pea soup with spicy chorizo
1 chorizo (approx 7 oz), cooked and cut into half-inch cubes
1 cup carrot, peeled and diced
1 large onion, chopped
A few cloves of garlic
1.5 tsp chopped fresh rosemary
1.25 cups green split peas, and 1 cup split yellow peas, rinsed (or use 1 colour peas)
6 cups chicken broth
Sauté chorizo in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add onion and saute till onion is softened. Add garlic, carrot and rosemary. Saute about 5 minutes.
Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If you wish you can thin the soup with water or stock. Season soup to taste with salt and pepper. Ladle into bowls and serve.