A lovely combination of smoky chorizo, sweet pea and the complimentary marine and olive flavours of laverbread in this soup. This soup suits any season and any time of day and is a homemade favourite.
Rated 5 stars by 1 users
Lunch or Supper
A lovely combination of smoky chorizo, sweet pea with the complimentary marine and olive flavours of laverbread . This soup suits any season and any time of day and homemade favourite
Whatever your dietary preferences, this soup can work for you:
Pescatarians can take out the chorizo and swap for fishfingers.
Vegetarians/Vegans can take out the chorizo and swap for slow roasted beetroot glazed with honey and maybe some extra laverbread.
Whatever your dietary preferences, this soup can work for you.
Heat the oil in a saucepan and add the onion and garlic and cook until soft, for around 2 to 3 minutes
Add the rest of the ingredients, apart from the cream and simmer for around 10 minutes
While it is simmering prepare your chosen toppings
Add the cream to the soup and blitz with a hand blender until smooth
Remove from the heat and serve warm with your favourite toppings - Diced and cooked chorizo, Fish fingers, Roasted beetroot , Parmesan (grated) or anything you like.
Serve with warm bread and laverbread butter
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