Chorizo Crumbed Leek and Potato Soup
with warm baguette
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:
Blender Needed
•Family Friendly
Allergens:
Milk
•Wheat
•Barley
•Hazelnuts
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Chorizo
(Contains Milk)
1 unit(s)
Leek
3 unit(s)
Potatoes
5 grams
Parsley
1 pack(s)
Breadcrumbs
(Contains Wheat)
110 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Baguette
(Contains Wheat, Barley May be present Soya, Milk)
2 sachet(s)
Chicken Stock
2 unit(s)
Garlic
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Flour
to taste
Oil
Nutrition Values
Energy (kJ)4581 kJ
Energy (kcal)1095 kcal
Fat40.3 g
of which saturates15.4 g
Carbohydrate152 g
of which sugars12.1 g
Dietary Fiber3.1 g
Protein34.6 g
Cholesterol0 mg
Salt7.15 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
Instructions
1
- 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).
2
- Roughly chop the hazelnuts.
- Place a pot over medium heat (no oil). Once hot, dry-fry the hazelnuts, stirring regularly, until toasted, 2-3 mins. Remove from the pan and set aside.
- Return the pot to a 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 cook for 1 min.
3
- 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 powder.
- 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.
4
- 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 and hazelnuts.
5
- Meanwhile, pop the baguettes onto a baking tray.
- Bake in the oven until warmed through, 2-3 mins.
6
- Dish up a hearty helping of potato and leek soup.
- Top with the chorizo and parsley crumb.
- Serve with the warm baguette on the side for dipping.
