First, prepare the garnish. In a sauté pan, warm up the olive oil, with the diced chorizo, and sauté for a minute. Add the pieces of bread add the garlic and sauté for a further minute or so, until crispy lightly coloured. Remove from the heat and transfer into a bowl, add the fresh flat parsley to the bowl and toss to combine. Check the seasoning and keep aside until needed.
Next, Prepare the soup, over medium heat, in a saucepan, and add the chorizo, onions, garlic. Cook slowly for 2 minutes until lightly browned.
Then, pour in the vegetable stock.
Bring the mixture to a boil, and simmer for 2 minutes then, add in the courgette and garden peas with salt and black pepper.
Simmer for 3-4 minutes until the courgette and peas have softened yet, still retaining their green colour.
Remove from the heat and transfer to a food processor and blend, in batches if necessary, until the soup is smooth. Stir in the Irish Yogurts Clonakilty half fat crème fraiche and correct the seasoning.
Serve while piping hot with a drizzle of half fat crème fraiche and the garnish sprinkle over the soup.
