1 tblsp olive oil
2 chorizo sausages finely chopped
1 onion finely chopped
1 small bulb fennel trimmed, finely chopped
1 carrot finely chopped
2 stalks celery finely chopped
3 cloves garlic crushed
2 tblsps fresh thyme leaves
2.5 litres salt-reduced chicken stock
1 cup dried green split peas rinsed, drained
1 large potato peeled, chopped
2 cups frozen baby peas
cracked black pepper to taste
½ bunch fresh coriander chopped to serve
- Heat oil in a large stockpot over a medium heat. Add chorizo. Cook, stirring, for 1 minute. Add onion, fennel, carrot, celery, garlic and thyme. Cook, stirring, for 10 minutes, until vegetables are golden brown.
- Add stock, split peas and potato. Bring to boil. Simmer over a low heat for 1 hour, skimming surface regularly to remove any fat.
- Add frozen peas. Cook for 2 minutes. Transfer 1 cup of soup to a blender. Blend until smooth. Return to pan. Season with black pepper. Stir over heat until hot.
- Sprinkle with chopped coriander, then garnish with sprigs.