I love this recipe, as it's ridiculously quick to whip up and ideal for a cool summer day. It reminds me of a version I done while in first year at catering college.
Chef Norman Bendix would emphasis the beauty of its simplicity, and how it was important not to over cook your vegetables, so you don't lose their goodness.
I've used broad beans and chorizo to jazz up this simple soup recipe. I love the flavour combo and the added texture it brings, plus broad beans are bang in season.
You could also use smoked ham hock, pancetta or coconut milk to elevate it just as effectively.
450g frozen peas
200mls full fat milk
1 chicken stock cube
200g unpodded broad beans
80g chorizo, diced into cubes
Double cream to garnish
1) First, get a pot of water boiling and open up the whole broad beans. Remove the beans and drop into the boiling water for 10 seconds. With a slotted spoon, remove the beans and plunge into cold water to stop them cooking. Take them out of the water, and pod the beans.
2) Next, put a pot on the hob. Toss in the chorizo and cook for a minute. Pour both the chorizo and the oil into a bowl. In the same pan, add a dash more oil to replenish and lower the heat slightly. Add the onion and gently sweat for 5-6 mins without colouring.
3) While the onion is sweating, blanch the peas in the boiling water for two mins, then pour into the pot with the onion. Season, cover with milk and add the chicken stock.
4) Once boiling, reduce heat to simmer, and allow to cook for 2-3 mins. Blitz in a food processor or with a stick blender. Adjust seasoning if necessary.
5) To serve, pour into a warm soup bowl, mix the broad beans with the chorizo and spoon a generous helping in the centre of the bowl. Drizzle around the chorizo oil and cream.