Chorizo & Pea Soup With Ciabatta

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and chop into large chunks

Crush your garlic open by squashing them with the side of a knife and discard the skin

Heat a large, wide-based pot (with a matching lid) with a drizzle of olive oil and a knob of butter

Once hot, add the chopped leek and crushed garlic to the pot

Cook for 3-4 min or until softened

Boil a kettle

Chop your potato[es] (skin on) into bite-sized pieces

Once the leek has softened, add the chopped potato[es] to the pot with your dried thyme and give everything a good mix up

Cook for 1 min or until fragrant

Add your chicken stock mix and 600ml [900ml] [1.2L] boiled water to the pot with a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 15-18 min or until the potato is fork-tender – this is your soup base

Meanwhile, slice your ciabatta[s] in half

When the soup base is nearly ready, heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil

Once hot, add your diced chorizo and cook for 4-5 min or until crisped – this is your crispy chorizo

Once the potato is fork tender, stir your blanched peas through the soup base with a generous pinch of salt and pepper

Blitz until smooth with a (stick) blender – this is your pea soup

Place the ciabatta halves in the toaster for 1-2 min or until toasted