Asparagus Pea Soup with Crispy "Chorizo"

Recipe:

Asparagus Pea Soup with Crispy “Chorizo”

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Serves: 4-6 people
Prep Time: 5 min
Cooking: 30 min
Recipe By: Annie Kimmelman

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Ingredients

• Olive oil

• 6 garlic cloves

• 1/2 onion

• 1 package Abbot’s Butcher “Chorizo”

• 1 bunch asparagus

• 2 cups peas 

• 1 russet potato

• 2 cups vegetable broth

• 2 tablespoons fresh dill

• 1/2 teaspoon paprika

• 1/2 teaspoon dried oregano

• 2 tablespoons fresh parsley leaves

• Sea salt & pepper (to taste)

• Coconut milk (optional topping)

• Slice of bread (optional)

Description

Find comfort on a rainy spring day with this vibrant asparagus and pea soup. Creamy, flavorful, and nourishing, the season’s produce truly shine in this recipe. We added another layer of flavor and texture by generously topping this soup with our crispy, smoky “Chorizo.”

Method

1. Prepare your crispy “Chorizo”. Sauté in olive oil until crispy. If you want your “Chorizo” extra crispy, bake in your oven or air fryer at 400 degrees for 15-20 minutes.

2. Prep your ingredients: finely dice the onion, mince the garlic, peel and roughly chop the potato, and chop the asparagus stalks into thirds.

3. In a large pot, sauté the onion and garlic in olive oil until softened, about 5 minutes. Add in the asparagus and potatoes and cook covered for 15 minutes or until the potatoes are fork-tender.

4. Add the dill, paprika, salt, pepper, parsley, and oregano along with the vegetable broth. Stir together then remove from heat.

5. Give the mixture a few minutes to cool down before going in with an immersion blender. Blend until the mixture is completely smooth. If you don’t have an immersion blender you can transfer the soup to a blender.

6. Serve your soup topped with the crispy chorizo, an optional drizzle of coconut milk and olive oil, and a slice of bread if desired.