Split pea, chorizo and silverbeet

Viva 12/5/2010

Amanda Laird

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2 tbsp	Olive oil
2	Chorizo sausages
1	Onion
2	Carrots
2	Celery stalks
1 tbsp	Root ginger, (freshly grated)
1 cup	Green split peas
1 Ltr	Chicken stock, (or vegetable stock)
1 to taste	Salt & freshly ground pepper
2 cups	Silverbeet, (finely chopped)
4 splashes	Cream

Heat a large saucepan, add the olive oil and chorizo(diced). Stir for a few minutes to bring out the flavours, then add the onion(finely diced), carrot(finely diced), celery(finely diced) and ginger. Cook while stirring for 5 minutes or until the vegetables are tender and golden.
Add the split peas, vegetable stock and seasoning. Simmer for 30 minutes or until the split peas are tender.
Add the silverbeet and cook for a further 5 minutes before ladling into warm bowls and adding a swirl of cream.