Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 20grams butter
- 600grams red washed potatoes
- 2 leeks
- 1/4 cup continental parsley
- 3/4 cup pouring cream
- 2teaspoons lemon zest
- 1 litre salt-reduced chicken stock
- 2 chorizo sausages
- 3teaspoons olive oil (save 1 tbs olive oil)
- 1/3 cup panko breadcrumbs
- 1tablespoons sage leaves
Method
Step 1 of 4
Heat oil in a large saucepan over medium-high heat. Add chorizo and cook for 4-5 minutes, stirring often, or until chorizo is golden. Using a slotted spoon, transfer to a paper towel-lined bowl.
Step 2 of 4
Add leek to pan. Cover and cook over medium-low heat for 10 minutes or until soft. Add potato and season with salt and pepper.
Step 3 of 4
Add stock and simmer for 15 minutes or until potato is soft. Remove from heat and purée with a stick blender until smooth. Stir in cream and season to taste. Add three-quarters of the chorizo and reheat over low heat until warmed through.
Step 4 of 4
Meanwhile, to make the herbed crumbs, finely chop remaining chorizo. Heat oil and butter in a frying pan over medium heat. Add chorizo and breadcrumbs, and cook for 4 minutes, stirring regularly. Add herbs and zest, and cook for a further 1-2 minutes or until crumbs are golden. Serve soup topped with crumbs.
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