Green Split Pea Soup with Chorizo

This month's host for Waiter, There's something in my... is Jeanne from Cooksister and she has selected Pulses as the theme.

I don't really uses pulses all that often as Paalo isn't a great fan of them so this is a good excuse to cook them! I've opted to go with a "user friendly" type in the form of green split peas

There's one thing you always have to do - go through the lot and pick out the yellow ones.

I suppose one of the more popular uses is in the traditional pea and ham soup but I'm feeling a little lazy and have come up with a stripped down version.

I've cooked the peas along with a little potato, onions, celery, garlic and chilli flakes in a mix of milk and water until tender, then blended until smooth. It's then topped with a crispy dice of spicy chorizo that just ooze with smoky paprika goodness.

Green Split Pea Soup with Chorizo

1 cup green split peas, washed and drained
1 onion, diced
3 cloves garlic, peeled
chilli flakes, to taste
1 small potato, diced
1 celery stalk, diced
milk
Spicy Chorizo, diced into small cubes

Heat a little oil and butter in a saucepan over a low heat and when the butter has melted add the onion, celery, garlic and chilli flakes. Cook this gently until just softened but not coloured.

Add the split green peas and diced potato and stir through the onion mixture.

Pour over with enough milk to cover and then add enough water to cover the lot by about an inch. I'm using milk rather than a stock as milk is a great flavour carrier and it also gives the soup an added dimension of creaminess.

Let this simmer until the peas have softened. You may need to add more water as it cooks.

When soft, pour into a blender and blend until smooth.

Return the blended soup to a clean saucepan - taste and season with salt and ground white pepper. Add more milk to slacken the mixture to your preferred consistency then place back on the heat to come back to serving temperature.

Cook the diced chorizo in a dry pan over a low heat until crisp - the chorizo will release its paprika infused fat as it cooks.

Pour the soup out into bowls and add a good mound of the cooked chorizo into the centre. Serve at once.

I've served these in large cup as it's the type of comforting soup you just want to clasp in both hands. As the chorizo sits in the soup more of the paprika will leech out forming saffron coloured tendrils as you stir the soup.