I know, I know – another soup recipe…..but we do love us some soup in this house. This was another that my smallest boys devoured; the biggest wasn’t sold until I told him there was spicy chorizo hiding in there, and then he was happy.
This has got to be one of the simplest soups on the planet; by itself, the potato soup would be pretty boring, but with the chunks of crispy chorizo and fresh, grassy parsley, it is delicious.
The original recipe suggests a greater quantity of milk than I used, but adding the suggested 250ml would have created a very thin soup, which I didn’t want. The original also suggests using chorizo slices, which are similar in size and thickness to salami slices, but I thought that rustic chunks would be nicer. I like textural contrasts with food.
450g potatoes, peeled and chopped
1 onion, diced
salt & freshly ground black pepper
900ml chicken stock
1T olive oil
large handful fresh flat leaf parsley, roughly chopped
Melt the butter in a large soup pan. Add the potatoes and onion; season. Cover the pan and let the vegetables sweat over a low heat for around 10 minutes.
Bring the stock to a boil in a separate pot; when the vegetables are tender, add the hot stock and cook a further 15 minutes or until the vegetables are soft.
Purée the soup in a blender or using a stick blitzer. Season to taste and reheat; add sufficient milk until you reach your desired consistency.
Just before serving, cut the chorizo into chunky slices. Heat the oil in a fry pan and fry the chorizo until crispy.
To serve, drop chunks of chorizo into each bowl or soup and top with fresh parsley; drizzle with the paprika-flavoured oil that rendered out of the chorizo.
Original recipe: Darina Allen for Market Kitchen Cookbook
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