Get creative with your next soup with this creamy split pea with a tasty helping of chorizo - a flavorful Spanish sausage traditionally made with pork meat and paprika.

Preparation: 5 minutes

• Put the split peas in a pot along with the carrot, leek, onion, garlic, thyme and chicken stock.
• Cover the pot and cook for 9 minutes.
• Meanwhile, heat the olive oil in a pan over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes.
• Remove sausage from pot and reserve.
• Remove the thyme from the vegetable/stock mixture and add the heavy cream, salt and pepper.
• Puree the soup in a blender or food processor.
• Ladle the soup into 4 bowls; equally divide chorizo slices and add to each bowl of soup.
• Sprinkle the parsley on top.
• Serve immediately.