pea soup with chorizo Zoom

Pea Soup with Chorizo

A quick stew that makes a delicious warming, but not overly rich meal. We love this served with bread and a squeeze of lemon.

Product Description


Pea Soup with Chorizo
Serves 6

2 links Chorizo Sausage (preferably fresh not cured)
2 tablespoons olive oil
1 1/2 cups onion, diced
3 cloves of garlic, minced
1 1/2 cups carrot, diced
2 medium potatoes, diced
1 cup dried split peas
1 bay leaf
1/2 teaspoon dried oregano
1 quart of stock (chicken or beef)
1 quart of water
salt and pepper to taste

1. Remove the casing from the sausage and cook in a 4-6 quart saucepan or pot, stirring to crumble the sausage. Cook through and remove the meat with a slotted spoon
2. Add the olive oil to the rendered fat from the chorizo and sauté the onion until translucent about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the peas, bay leaf, oregano, stock and water and bring to a simmer.
3. Cook about 45 minutes, skimming any foam that forms on the surface. Serve with bread, grated pecorino and a squeeze of lemon.

Additional Information

Additional Information

SKU chorizo pea soup


ExcellentReview by GramGram
Made this soup for the family this weekend and it was a big hit. I made it a day ahead because I believe soup (and a lot of other food) just get better after an overnight in the fridge.
Another benefit is that you are able to skim the fat better the next day. However, there was very little fat to skim with this recipe. Thanks, Brooklyn Kitchen, for a great cold weather recipe (Posted on 10/17/2016)

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