{"id":95511,"date":"2017-11-21T21:30:00","date_gmt":"2017-11-21T21:30:00","guid":{"rendered":""},"modified":"2023-01-06T21:40:42","modified_gmt":"2023-01-06T21:40:42","slug":"leek-and-potato-soup-with-chorizo","status":"publish","type":"post","link":"https:\/\/cvnextjob.com\/index.php\/2017\/11\/21\/leek-and-potato-soup-with-chorizo\/","title":{"rendered":"Leek and Potato Soup with Chorizo crumbs and Cheese croutons"},"content":{"rendered":"
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With the nights drawing in and not only chilly starts but chilly nights too I do declare soup season officially open! I always enjoy making soup, there is something so nourishing and rewarding about it! I must admit I have no real memories of ever really eating leek and potato soup, its certainly the first time I have made it but I had some leeks going spare and I had bought a giant bag of potatoes going cheap and it sort of called out to me to make it!<\/div>\n
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Whilst the soup was lovely on its own\u2026. do make the tiny extra bit of effort to make the topping too! The cheesy topped croutons are a doddle to make and the sweet smoky spicy chorizo pieces add a nice little extra bite! The soup reheats very well too the following day for lunch! I packed up a little container with the extra croutons and chorizo pieces and got some admiring looks in the works kitchen whilst assembling!<\/div>\n
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Makes 4 servings<\/div>\n
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Ingredients:<\/div>\n
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2 large leeks, trimmed and finely sliced<\/div>\n
2 medium white potatoes, diced. I.e. maris piper variety<\/div>\n
20g butter<\/div>\n
800ml vegetable stock (1 heaped tsp marigold bouillon powder)<\/div>\n
300ml milk<\/div>\n
70g picante chorizo<\/div>\n
2 slices wholemeal bread<\/div>\n
2 tbsp finely grated Parmesan<\/div>\n
Flavoured olive oil<\/div>\n
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Halve the chorizo lengthways and then slice each half lengthways again, finely slice so you have nice little thin quarters.<\/div>\n
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Heat a large deep saucepan and fry the chorizo for a couple of minutes to release the lovely oil but not burning the chorizo, scoop out into a bowl. Add the butter to the saucepan (and remaining chorizo oil), then fry the leeks for 4-5 minutes until softened, stir in the potato chunks and cover, reduce the temperature and gently cook them without browning for 10-15 minutes or until just softening. Add the stock, milk and stir well and re-cover, gently bubble away for 25-30 minutes or until the potatoes are soft.<\/div>\n
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Meanwhile, remove the crusts from the bread and brush with the oil on both sides, use a sharp knife to slice into little triangles. Keeping the triangles close together grate a thin layer of parmesan over the top, place on a baking tray and cook in a medium hot oven until crispy and lightly golden.<\/div>\n
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Blend the soup until smooth and serve in bowls, top with a couple of cheesy triangles and sprinkle over a few of the chorizo pieces.<\/div>\n
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With the nights drawing in and not only chilly starts but chilly nights too I do declare soup season officially open! I always enjoy making soup, there is something so nourishing and rewarding about it! I must admit I have no real memories of ever really eating leek and potato soup, its certainly the first […]<\/p>\n","protected":false},"author":1,"featured_media":95512,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-95511","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t