Watercress and Parsley Soup with Chorizo, brought to you by MiNDFOOD.
Serves 3
knob of butter
1½ tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
2 leeks, thinly sliced
2 large, floury potatoes, such as King Edward,
cut into chunks
1 litre chicken or vegetable stock
200g watercress
1 cup fresh parsley leaves
70g chorizo, roughly chopped
crusty bread, to serve
1 Heat butter and 1 tbsp olive oil in a large casserole dish or saucepan over medium-low heat. Add onion, garlic and leek. Season with salt and pepper. Cover and sweat, stirring occasionally, for 10 minutes.
2 Add potato and cook for 5 minutes or until softened slightly. Add stock; bring to the boil then reduce heat to medium and simmer for 10 minutes or until tender. Add watercress, stirring, for 1 minute or until just wilted (do not overcook at this stage or the watercress will lose its colour).
3 Cool soup. Add parsley. Blend, in batches, until smooth. Pass through a sieve into a clean pan, using a wooden spoon to squeeze as much through as possible.
4 Heat remaining olive oil in a frying pan over medium-high heat. Add chorizo and fry until crisp and beginning to release some oil. Set aside.
5 Meanwhile, warm soup over medium heat. Spoon into bowls and season with black pepper. Place chorizo and its oil in a bowl on the side, to spoon over the soup. Serve with crusty bread.
