Chorizo Crumbed Leek and Potato Soup

Name: Chorizo Crumbed Leek and Potato Soup with warm baguette
Total time: 35 min
Yield: 2
Cuisine: Irish
Ingredients: 100 grams Chorizo; 1 unit(s) Leek; 600 grams Potatoes; 5 grams Parsley; 1 pack(s) Breadcrumbs; 110 grams Creme Fraiche; 2 unit(s) Baguette; 1 sachet(s) Chicken Stock; 2 unit(s) Garlic; 1 sachet(s) Ground Cumin; 1 tbsp Flour; to taste Water; to taste Salt; to taste Pepper; to taste Oil

with warm baguette

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Leek and 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:

Family Friendly

•Blender Needed

Allergens:

Milk

•Wheat

•Barley

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

100 grams

Chorizo

(Contains: Milk)

1 unit(s)

Leek

600 grams

Potatoes

5 grams

Parsley

1 pack(s)

Breadcrumbs

(Contains: Wheat)

110 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Baguette

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

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

2 unit(s)

Garlic

1 sachet(s)

Ground Cumin

Not included in your delivery

1 tbsp

Flour

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)4146 kJ

Energy (kcal)991 kcal

Fat30.6 g

of which saturates14.1 g

Carbohydrate149 g

of which sugars11.1 g

Dietary Fiber3.3 g

Protein35.1 g

Cholesterol0 mg

Salt3.95 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

Cooking Steps

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the root and the dark green leafy part from the leek. Thinly slice.
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).

Place a large pot over medium-high heat with a drizzle of oil.
Once hot, add the leek 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.

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.

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.