Potato, parsley and thyme soup with chorizo
Serves
Fa User">6
People
Prep Time
10
Minutes
Cooking Time
25
Minutes
CUISINE
COURSE
Starter
Method
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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
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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
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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
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,
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
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from The In That Pan Thin The Of Bread