Ingredients
Product used:
2 cups of frozen McCain Peas
- 700ml of chicken stock
- 150ml of milk or cream
- 2 tsp dried rosemary
- 1 tsp garlic powder
- ½ tsp dried oregano
- 4 tbs fresh mint leaves
- 1 chorizo diced (optional)
- Salt and pepper, to taste
- Fresh parsley and crusty bread, to serve
Method
1. | Place McCain Peas into a medium sized saucepan with rosemary, garlic powder and oregano. Cover with stock, bring to the boil, reduce to a simmer, cover and allow to cook for 5 minutes. Add the milk or cream and mint and cook for a further 2 minutes. |
2. | Meanwhile, heat a small pan over a medium-high heat, add the chorizo and dry-fry for 2-3 minutes or until browned and crispy. |
3. | Blitz the pea mixture with a blender until the soup is the consistency you like. Season with salt and pepper to taste. |
4. | Divide evenly among bowls, top with the chorizo and fresh parsley. Serve immediately with fresh, crusty bread. |
Pea and Chorizo Soup
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Place McCain Peas into a medium sized saucepan with rosemary, garlic powder and oregano. Cover with stock, bring to the boil, reduce to a simmer, cover and allow to cook for 5 minutes. Add the milk or cream and mint and cook for a further 2 minutes. |
2 | Meanwhile, heat a small pan over a medium-high heat, add the chorizo and dry-fry for 2-3 minutes or until browned and crispy. |
3 | Blitz the pea mixture with a blender until the soup is the consistency you like. Season with salt and pepper to taste. |
4 | Divide evenly among bowls, top with the chorizo and fresh parsley. Serve immediately with fresh, crusty bread. |