Recipes
Date posted: 03/10/2018
Ingredients
| Pure olive oil | 1 tbsp |
| Large white onion | 1 |
| Parmesan style vegetarian hard cheese wedges | 40g |
| Brindisa Leon cooking chorizo | 75g |
| Everyday Favourites choice peas | 750g |
| Essential Cuisine vegetable stock mix | 1.2ltr |
Method
- Pre-heat the oven to 220°C
- Heat the olive oil in a large pan, roughly chop the onion and gently fry without colouring (about 5 mins)
- Grate the parmesan, and sprinkle over a sheet of baking paper on an oven tray. Bake in the oven for 5 mins so that the cheese is golden and bubbling. Remove from the oven and allow to cool and harden, then remove the parmesan crisp from the baking paper with a spatula, and leave on a wire rack to cool
- Dice the chorizo and add to a separate frying pan on a high heat for 2 or 3 mins, with a handful of frozen peas. Cook until the chorizo releases it's oil and the peas are defrosted, then set aside
- Meanwhile, add the rest of the frozen peas and vegetable stock to the the onions. Bring to the boil, and then take off the heat. Using a hand blender, blend until silky smooth
- Return the soup to the heat, and season with salt and pepper to taste
- To serve, ladle the hot soup into a soup bowl. Add a spoonful of the chorizo and pea mix to the centre of the bowl, and drizzle with the chorizo oil from the frying pan. Break the parmesan crisp into shards, and place a large shard in the centre of the pea and chorizo garnish