Chorizo, Laverbread and Pea Soup (vegan/alternative available)
PBFC
2
15 minutes
10 minutes
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.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 3 spring onions
- 250g frozen peas
- 300ml chicken or vegetable stock
50ml of double cream or cream alternative
- 1 tbsp of Laverbread
- Handful of Spinach
- ½ TSP of Captain Cats Mor Seasoning
- Sea Salt and White pepper to season
Directions
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
For the love of the sea
