You will need
- Large pot
- Hand blender
Ingredients
Serves 4
- 650g potatoes, peeled and chopped into small cubes
- 1 litre of vegetable stock
- 125g gubbeen smokehouse chorizo, thinly sliced
- 1 large onion, peeled and roughly chopped
- 2 garlic clove, minced
- 2 tbsp of single cream
- 2 tbsp of butter
- 2 tbsp of rapeseed oil
- Freshly ground black pepper
- Salt
Garnish
- Whipped cream
- Few twigs of fresh parsley
Preparation Method
60 minutes
- Melt the butter in a large pot with a thick bottom. Add rapeseed oil and saute chopped onion with minced garlic and chorizo over medium-high heat. Continue cooking until chorizo browned and onion softened.
- Add potato with vegetable stock and bring to a boil. Reduce heat and simmer uncovered until potatoes softened.
- Using a hand blender blitz the soup until smooth and creamy. Finish seasoning with salt and freshly ground black pepper.
- Ladle into the soup bowls and serve with a swirl of cream and fresh parsley leaves.
Continue Exploring
Categories:
Hassle-Free Soup