Ingredients

The following ingredients have 4 Servings
  • 300 g yellow split peas
  • 50 g Chorizo Sausage (finely chopped)
  • 2 medium sized diced onions.
  • 3 medium sized diced carrots (peeled)
  • 1.5 L chicken stock home-made or from a stock cube
  • Salt and pepper to taste
  • Chopped fresh parsley

Instruction

  • Soak the yellow split peas overnight or for at least 6 hours in cold water. Drain and rinse.
  • In a large saucepan heat the chopped chorizo stirring it around to release its juices. Do this for about 2 minutes and then remove the chorizo from the pan with a slotted spoon and set aside.
  • Add the diced onions and diced carrots to the chorizo juices in the pan and sauté until soft, about 8 minutes or so.
  • Once the onions and carrots are soft add back the chopped chorizo as well as all of the pre-soaked yellow split peas, mix together, and then add the 1.5 litres of chicken stock.
  • Simmer for about 1 hour until all the vegetables are soft. Stirring the pot occasionally.
  • Switch off the heat and allow the soup to cool a little.
  • Puree the soup in batches and put back in a saucepan.
  • Season with salt and pepper to taste.
  • Serve garnished with parsley.