Pea and Pesto Soup

Award winning recipe from consultant Jo Favero

Serves 4

500g frozen peas
1 onion, chopped
3 medium potatoes, peeled and chopped
1 litre vegetable stock or light chicken stock
3 tbsp My Secret Kitchen Artichoke Pesto
1 tbsp My Secret Kitchen Smoked Rapeseed Oil
My Secret Kitchen Lemon & Chipotle Spiced Sea Salt
My Secret Kitchen Balsamic Reduction
chorizo to garnish (optional)

Saute the onion in the smoked oil in a large saucepan. Add the peas and potatoes and pour in stock. Bring to the boil and simmer for 10 minutes until potatoes are tender.

Remove ⅓ of the peas and potatoes and set aside. Add the pesto to the remainder and blend until smooth.

Stir in the peas and potatoes that set aside and season to taste with the Lemon & Chipotle Spiced Sea Salt.

Serve garnished with fried chorizo slices and a drizzle of Balsamic Reduction.