Recipe: Chorizo sausage and sweet pepper soup

For the soup
200g Chorizo sausage chopped
Four red peppers chopped
Two cloves of garlic chopped
Two plum tomatoes chopped
One pint of chicken stock
One handful of chopped coriander
Creme fraiche
Seasoning if required

Method
Heat a large pan and dry-fry the chorizo sausage until it begins to release its oil, remove from the pan.
In the resulting oil, gently fry the peppers, garlic and tomatoes until tender. Add the stock, bring to the boil and simmer for ten minutes.
Add the chorizo and coriander and blitz in a food processor, if the mixture is to thick add more stock.
Taste the soup and if required season, the seasoning will depend on the sausage being used.
Pour into soup bowls and finish with the creme fraiche, enjoy with crusty bread.