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Green Pea Purée with Chorizo

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Green Pea Purée with Chorizo


  • 1/2 cube of beef bouillon

  • 300 g small green peas, fresh or frozen

  • 75 g chorizo

  • 1 piece of stale bread (day old)

  • 20 g serrano ham

  • 2 tsp pine nuts, grilled

  • 100 ml crème fraîche


  1. 1. In a pot, dissolve a cube of bouillon in 300 ml of hot water. When the water reached a boil, add the small green peas and let them cook for 4 minutes.

  2. 2. Cut the chorizo and bread into small cubes. Sauté chorizo in a hot pan stirring constantly. Once the oil has rendered, add the bread. Cook for 2 minutes until bread and chorizo are crispy.

  3. 3. Drain peas, saving some liquid for cooking. In a food processor, place peas with serrano ham, pines nuts and approximately 4 tablespoons of reserved cooking liquid. Mix to get a nice purée. Add a small amount of cooking liquid if it seems too thick. Salt and pepper to taste.

  4. 4. Pour the purée into small glasses. Add a spoon of crème fraîche to each portion and decorate with fried croutons and diced chorizo. Serve immediately.

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