Chorizo Crumbed Pea and Potato Soup
with warm baguette
Potato soup is a classically Irish recipe that's creamy, comforting, and wonderfully warming. This particular dish is spiced up just a bit with the addition of a herby and smoky chorizo crumb.
Tags:
Family Friendly
•Eat Me First
Allergens:
Milk
•Celery
•Wheat
•Barley
Total Time40 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Chorizo
(Contains Milk)
3 unit(s)
Potatoes
1 sachet(s)
Hello Muscat
(Contains Celery)
5 grams
Parsley
1 pack(s)
Breadcrumbs
(Contains Wheat)
125 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Baguette
(Contains Wheat, Barley May be present Soya, Milk)
1 unit(s)
Peas
1 unit(s)
Onion
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Flour
to taste
Oil
Nutrition Values
Energy (kcal)1074 kcal
Energy (kJ)4493 kJ
Fat39 g
of which saturates16.2 g
Carbohydrate148 g
of which sugars15.5 g
Dietary Fiber3.1 g
Protein35.8 g
Cholesterol0 mg
Salt5.84 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Immersion blender
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion.
- Chop the potatoes into 2cm chunks (peeling optional).
- Roughly chop the parsley, stalks and all.
2
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the onion and season with salt and pepper. Cook until softened, stirring occasionally, 4-5 mins.
- Add the potatoes and cook for 1 min.
- Sprinkle 2 tbsp flour (double for 4p) over the onion and potato.
- Cook, stirring frequently, 1 min.
3
- Pour 450ml water (double for 4p) into the pot along with the muscat. Bring to the boil then simmer until potatoes are fork tender, 10-12 mins.
- Stir through the creme fraiche.
- Using a blender or food processor, puree until smooth.
- Add the peas and stir to warm through.
- If your soup is too thick, add more water, in small increments, until you get your desired consistency. Season to taste with salt and pepper.
4
- While the soup simmers, place a large pan over medium-high heat (without oil).
- Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
- Add a drizzle of oil (if required) along with the breadcrumbs.
- Fry until the breadcrumbs are golden, 1 min more.
- Remove the pan from the heat and mix in the parsley.
5
- Meanwhile, pop the baguettes onto a baking tray.
- Bake in the oven until warmed through, 2-3 mins.
6
- Dish up a hearty helping of pea and potato soup.
- Top with the chorizo and parsley crumb.
- Serve with a warm baguette on the side.