Potato, parsley and thyme soup with chorizo

Recipe by:

A potato soup is so versatile and works superbly with spices, fresh herbs, pestos and drizzles. I prefer to use floury potatoes, rather than waxy, for the lightest, silkiest consistency.

Potato, parsley and thyme soup with chorizo

Serves

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People

Prep Time

10

Minutes

Cooking Time

25

Minutes

CUISINE

COURSE

Starter

Method

  1. And Melt With Butter A Or To A Then Of Piece Potatoes Foams Occasionally Minutes, And Until Saucepan Onions, Over For Heat Pepper, Potatoes Butter Medium Parchment Chopped The Heat A Add In Sweat The Pan It With 10 Cover Prevent Sticking And The Over And A Paper Well Stirring A Salt Stir Add Gentle Season Wrapper Lid The

  2. Cook Taste Bring The Stock, Soup Are Add To The (or The Liquidize Season Add Until All Milk Vegetables The Herbs And Cream), And Chopped And Milk To Boil, Tender And The

  3. The A The Beautifully Is And Both Oil For Often It Pan The This, Oil The Heat Add The Itself Done With When Olive With Peel Are And Cook While Small Pour Gently For Chorizo, Low Rendered Heat Very Take The Crisp, Drizzling Very End Cooking, When Soup Pan Chorizo Every The You Want The Dice Rich A So A Over Out Rendered Oils On Chorizo Off Like Up Amber Few Frying The Cut Chorizo Oils Reserving The And Over Coloured Cooked Cool Minutes, A Then Turning Serving Chorizo Low Into Place Vegetables Into The You’ll

  4. The In Into Cooked A Or The Drizzle And Such Top Over With Allen, In Then Broccoli, With Warm Milk, Penguin />
    you Stir Out Raw In Be By But Place If Oil May Instead
    Goes With Above Bread In Other Can It Pieces Mash And Few Need All Added Spinach, The As Broth Keeping Of The Cooked Can Leftover />note

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Ingredients

  • 25g Butter

  • And Chopped Peeled Potatoes 350g

  • 150g Onions And Peeled Chopped

  • Pepper And Salt Sea Ground Freshly

  • Chicken Or Stock Vegetable 750ml

  • Tablespoon Parsley Chopped 1

  • 1 Chopped Thyme Teaspoon

  • Milk Half Or Milk, And 250ml

  • Cream Half

  • Chorizo 75g

  • Olive Extra 1 Oil Tablespoon Virgin

Method

  1. Of Foams Paper It Wrapper Piece Lid With And Season Potatoes Over Potatoes Sticking Butter A 10 Add And Pepper, A Cover Or Then Medium The The Salt Prevent Until Saucepan Heat And Parchment Stir To Over In Chopped Butter Well For Stirring Add Onions, A Gentle A Sweat And The With Occasionally The Minutes, Melt Heat Pan A

  2. And Tender And Add Are Milk Taste (or The To Vegetables The Add All Boil, Stock, Chopped Cream), And Bring Herbs Cook The Until The Milk To The And Liquidize Season Soup

  3. The So Oil Pour Very Gently The Every Over Heat Amber The Oil Out Olive End While Oils A For Add Into Frying Cool And A Cook Pan When Coloured Minutes, Place Dice Chorizo Small Into Chorizo The Cut Very Up Rendered Then Rendered With For The Rich Itself This, The On Take Low A The Chorizo, Low You’ll Over A Serving The Peel Cooked Reserving Crisp, Chorizo Often The Soup And Like You Vegetables Pan Beautifully Are It The Done Want Off Drizzling Few When Heat Both Chorizo Turning With Is And Oils The Cooking,

  4. Top
    Raw With Or Stir Milk By Continue Broccoli, Parsnips Necessary, The Pour And You Milk, Published Need With Mind Keeping The Of From End It Use Adding Milk In The />note

    you Leftover Even Of Penguin Added Then Vegetables, Some Warm The But Over It At Top A Drizzle And Reheat Rachel Soup Can Place Start, Allen, />
    from The In That Pan Thin The Of Bread