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Potato, parsley and thyme soup with chorizo
Serves 4-6 Starters and mains
Ingredients
- 25g butter
- 350g potatoes, peeled and chopped
- 150g onions, chopped
- 750ml good-quality chicken or vegetable stock
- 1tbsp chopped flat-leaf parsley
- 1tsp chopped thyme
- 250ml milk, or half milk and half cream
Method
Melt the butter in a saucepan over a medium heat until it foams. Add the potatoes and onions, season with sea salt and black pepper, then stir well and cover with a piece of baking paper. Add the pan lid and sweat over a gentle heat for 10 minutes, stirring occasionally to prevent the potatoes sticking. Add the stock, then bring to the boil and cook until all the vegetables are tender.
Meanwhile, pour the olive oil into a cool frying pan. Add the chorizo, then place the pan on a very low heat and gently cook for a few minutes, turning the chorizo every so often. Keeping the heat very low allows the chorizo to cook while rendering out the rich amber- coloured oils. Remove from the heat when the chorizo is crisp, reserving the rendered oil.
When the vegetables are tender, add the chopped herbs and milk, or milk and cream, transfer to a blender and liquidise the soup, then season well before serving topped with the crispy chorizo dice.
This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.
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