Split Pea and Chorizo Soup
This split pea and chorizo soup is an updated version of an old twimii recipe.
So this is an update of the Split Pea and Salami soup. The only real change I made was to use chorizo instead of salami and yellow split peas instead of green ones. It worked out fine.
I originally got this recipe from Cooking on the Side’s Split Pea and Ham Hocks Soup recipe. Only I didn’t cook ham hocks. I didn’t even know what they were. And once I found out I realised I didn’t have a pot big enough to cook them anyway. So I used sausage instead, first pepperoni, then salami. Pepperoni didn’t work out. I have no idea why. I didn’t even remember trying it until I reread what I’d written. Salami was much better but salami isn’t gluten-free. A lot of sausage meats contain gluten. Pepperoni doesn’t – but apparently that didn’t work. Chorizo is also gluten-free so I gave that a go and it worked out quite well.
I do remember that the salami was a little dried out after simmering away for a couple of hours so I decided not to do that with the chorizo. Instead I just fried it to release it oils and sweated the veg in this and then added the peas and water, just readded in the fried chorizo at the end. Seemed to work but I did have to add about a tablespoon of salt to the soup and I don’t think I added any when I made it with the salami – but I’m not too sure about that.
A bit of a confused recipe post… Anyway it’s a good hearty soup and since I used a spicy chorizo it’s also got a nice little kick to it.
But are split peas any good for you? Is it really worth your time making this soup? Well, they are an excellent source of fibre, vitamin B1 (thiamin), folate, potassium and phosorus – so yes, it’s good stuff.
Will I be making it again? Well, I’ve discovered I’ve a problem with chorizo. That is – once it’s in the fridge I can’t stop eating it. I bought 4 (4!!) 200g chorizo sausages and ate 3 of them – just eating away at them – not in one sitting – more like two sittings. I don’t think I should buy any more chorizo…
Is chorizo any good for you? Actually it’s got some good stuff too. But probably you shouldn’t be wolfing down 600g of it. Oh, you wouldn’t do that? Well … good for you then.
Ingredients
- 200g spicy chorizo, cut into bite sized chunks
- 350g split peas
- 2 carrots, peeled and sliced
- 2 leaks, trimmed, outer leaf discarded, sliced
- 3 celery sticks, trimmed and sliced
- 1 tsp dried thyme or 1 tbsp fresh
- 1.75 litres hot water
- 1 tbsp sea salt
- 1 medium-sized onion, chopped
Instructions
- Place the chopped chorizo into a dry deep saucepan on a gentle heat for 5 minutes or so until they have released a lot of their oil. Then take the chorizo piece out of the pan with a slotted spoon or fish slice and leave them aside for adding back in later.
- Add the chopped onion to the chorizo-oil and stir around and cover for 2 minutes so that onion soften a little, then add the rest of the veg and stir around well, sprinkle over the thyme, stir around once again, cover and leave for a few minutes.
- Rinse the split peas in a colander and then add to the pan. Cover with 1.75 litres of hot water. Stir in the salt. Turn the heat up and bring to the boil, then reduce to heat to simmer and cover the pan again. Leave to simmer for 2 hours. When it's done blend until smooth.
- Stir in 3/4 of the fried chorizo. Chop up the remaining meat into smaller bit for using as a topping. Serve in bowls with a little paprika and fried chorizo on top.
January, 2018
Yeah, about the half naked woman in the soup bowl… Maybe you can’t see it. But since this is now the pin that’s getting most traffic – when it used to be the marrowfat pea soup one – I’m guessing some people can see it. I didn’t see it until after I’d made this post. I was going to change it but then I kinda got used to it. It looks sort of artistic and as someone who couldn’t draw if my life depended on it I kinda like it.
If you like accidental images in soup bowls take a look at the Gently Spiced Carrot & Red Lentil Soup. I see a whole bunch a stuff there. Paprika. It’s a very expressive spice.