Chorizo Crumbed Potato Soup
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Chorizo Crumbed Potato Soup

Chorizo Crumbed Potato Soup

with warm baguette

Potato soup is a classically Irish recipe that's creamy, comforting, and wonderfully warming. This particular dish is spiced up just a bit with the addition of a herby and smoky chorizo crumb.

Tags:
Blender Needed
Discovery
Family Friendly
Allergens:
Milk
Wheat
Barley
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Chorizo

(Contains Milk)

600 grams

Potatoes

5 grams

Parsley

1 pack(s)

Breadcrumbs

(Contains Wheat)

110 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Baguette

(Contains Wheat, Barley May be present Soya, Milk)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

2 unit(s)

Garlic

1 sachet(s)

Ground Cumin

1 unit(s)

Onion

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Flour

to taste

Oil

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Nutrition Values

Energy (kJ)3934 kJ
Energy (kcal)940 kcal
Fat30.3 g
of which saturates14.1 g
Carbohydrate137.5 g
of which sugars9.8 g
Dietary Fiber3.2 g
Protein33.9 g
Cholesterol0 mg
Salt3.26 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Immersion blender
Grater

Instructions

Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve, peel and thinly slice the onion.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Roughly chop the parsley, stalks and all.
  • Peel and grate the garlic (or use a garlic press).
Soften the Veg
2
  • Place a large pot over medium-high heat with a drizzle of oil.
  • Once hot, add the onion and garlic. Season with salt and pepper
  • Cook until softened, stirring occasionally, 4-6 mins.
  • Add the potatoes and cumin and cook for 1 min.
Simmer the Soup
3
  • Sprinkle 1 tbsp flour (double for 4p) over the veg. Cook, stirring frequently, 1 min.
  • Pour 650ml water (double for 4p) into the pot along with the stock.
  • Bring to the boil then simmer until potatoes are fork tender, 12-15 mins.
  • Add the creme fraiche. Using a blender or food processor, puree until smooth.
  • If your soup is too thick, add water in small increments until you get your desired consistency. Season to taste with salt and pepper.
Make the Crumb
4
  • While the soup simmers, place a large pan over medium-high heat (without oil).
  • Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
  • Add the breadcrumbs along with a drizzle of oil (if required).
  • Cook, stirring, until the breadcrumbs are golden, 2-3 mins.
  • Remove the pan from the heat and mix in the parsley.
Warm the Baguettes
5
  • Meanwhile, pop the baguettes onto a baking tray.
  • Bake in the oven until warmed through, 2-3 mins.
Garnish and Serve
6
  • Dish up a hearty helping of potato soup.
  • Top with the chorizo and parsley crumb.
  • Serve with the warm baguette on the side for dipping.
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