Simple, tasty and full of goodness!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
2 leeks, finely sliced
1 onion, chopped
60 g butter
1 large potato, peeled and halved
2 C (500 ml) chicken stock
salt and freshly milled black pepper
2 chorizo, finely sliced
1 C (250 ml) whipping cream
chives to garnish
In a medium saucepan, gently sweat the chopped leeks and onion in the butter until soft – about 8 minutes. Do not let them brown.
Add the potato and stock to the saucepan and season with salt and pepper to taste. Bring to the boil, then reduce the heat and simmer very gently for 30 minutes.
In a hot pan, fry the chorizo slices until crispy. Set aside.
Purée the potato mixture in a blender or food processor until very smooth. Gently stir in the cream before serving and garnish with the chorizo and chives.