Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, broccoli and pea soup with chorizo and cheddar cheese. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Broccoli and Pea Soup with Chorizo and Cheddar Cheese is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Broccoli and Pea Soup with Chorizo and Cheddar Cheese is something which I’ve loved my whole life.
Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through to the other side. Serve healthy broccoli in a comforting soup. Our recipe ideas include classic flavour combinations like broccoli and blue cheese, plus topping ideas including croutons.
To begin with this particular recipe, we have to first prepare a few components. You can have broccoli and pea soup with chorizo and cheddar cheese using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Broccoli and Pea Soup with Chorizo and Cheddar Cheese:
- Get 1/2 head broccoli, cut into florets (about 150-200g)
- Take 140 g peas
- Prepare 25 g basil
- Get 1/2 onion - sliced
- Prepare 1 clove garlic, roughly chopped
- Take 400 ml vegetable stock (can be made with bouillon powder)
- Take Olive oil
- Prepare to taste Salt + pepper
- Take 100 g chorizo (optional)
- Make ready 50 g cheddar cheese, shredded (optional)
Onion; Chicken broth; Thickening agent - I whisk cornstarch into the chicken broth above; Seasonings - Garlic powder and pepper. Discover our Traditional Broccoli Cheese Soup with a creamy and cheesy flavor we know you'll love! Browse our range of canned soups at Progresso now. Most broccoli soup recipes out there are thickened with flour, use heavy cream and tons of cheddar cheese.
Instructions to make Broccoli and Pea Soup with Chorizo and Cheddar Cheese:
- In a deep soup pot, heat up some olive oil. Fry the onions and garlic until lightly brown, then add in the broccoli, peas, and basil. Cover and stir occasionally for about 10 minutes.
- Pour in the stock and bring to a boil. Then let it simmer for 20 minutes.
- When the broccoli is tender, remove the pot from the hob. Let the soup cool briefly before pureeing with hand blender (or blend in batches in a free standing blender)
- Return the pureed soup to a clean pan to heat through. Season with salt and pepper. Add in the chorizo and cheddar if desired, or perhaps some homemade croutons!
My broccoli soup is thickened with a potato! This is a trick I learned when making my favorite cauliflower cheese soup growing up. The starchy potato adds body to the soup without the need to make a roux or any flour. I love broccoli cheddar soup but I always wish there was more protein and less cheese to fill me up. By adding split peas to the mix, but keeping the cheese, you get the best of all of the soup worlds!
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