Pea Soup with Chorizo

Vibrant and healthy, topping this classic pea soup with chorizo makes it just that bit special. Of course if you want to make it vegetarian replace the chicken stock with vegetable stock and top with toasted whole almonds.

Cooking Time 30 Minutes
Fry Fry
Serves Serves 4


  • 500g Fresh or frozen peas
  • 150g Potatoes (peeled and chopped into medium sized cubes)
  • 800ml Chicken stock
  • 3tbsp Hillfarm Cold Pressed Rapeseed Oil
  • 1 Red onion
  • 1 Garlic clove
  • 1 Celery stick
  • 1 tsp Paprika
  • ½ Nutmeg, grated
  • Salt and pepper
  • 200g Chorizo diced



  1. Roughly chop the onion. Heat the oil in a heavy bottomed pan and cook the onion on a medium heat until soft then add the potato and garlic. Add the chicken stock and simmer for 5 minutes.
  2. Add the peas and celery and continue to cook with the lid on for about 10 minutes (until the potatoes are cooked through). While still on the heat add the paprika and nutmeg and stir in well.
  3. Remove from the heat and pour into a blender. Blend on a high setting for approximately 5 minutes until the consistency is smooth. Season to taste and then blend for a few seconds.
  4. Add a tablespoon of oil to a frying pan and heat – then add the diced Suffolk Chorizo. Fry until crispy.
  5. Pour the soup into bowls, drizzle Hillfarm Cold Pressed Rapeseed Oil on the top then the fried chorizo.
  6. Serve with warm bread.

Tip * We love using local Chorizo made by the Suffolk Salami Company but you can use any brand.


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