Chilled pea and chorizo soup

Serves: 20

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Total Time: 15

Prep Time: 15

• 500 ml hot chicken stock, made up with water from the kettle
• 450 gram(s) frozen peas
• 1  shallot, finely chopped
• 0.25 small red chilli, finely chopped
• Zest and juice of ½ lemon
• Few dashes Worcestershire sauce
• 1 large handful curly parsley
• 100 ml (3½fl oz) double cream
• 75 gram(s) chorizo, diced

Method

1. Pour the hot stock over the peas and leave for 5min. Empty into a blender and add the shallot, chilli, lemon juice, Worcestershire sauce and parsley. Season. Blend until smooth, then chill for at least 2hr.
2. Mix together the cream and lemon zest and season to taste. Cover and chill.
3. Divide soup among 10 cups (it doesn't matter if they're mismatched), garnish each with a drizzle of lemon cream, then top with chorizo pieces and a grinding of black pepper. Serve immediately.

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