A bit of chorizo in a soup really gives it a lift and is perfect with the flavours of waxy potatoes such as pink fir apple and delicate wild garlic leaves.
1 large onion, peeled, halved and finely chopped
1 cooking chorizo weighing about 100-120g, chopped into small pieces
A good knob of butter
1.5ltrs chicken stock
400-500g waxy potatoes such as pink fir apple, peeled and chopped into rough 1cm chunks
A handful of wild garlic leaves, chopped
Salt and freshly ground black pepper
Gently cook the onion and chorizo in the butter in a covered pan for 4-5 minutes, stirring every so often, until the onions are soft.
Add the chicken stock; season and simmer gently for 45 minutes.
Add the potatoes and continue simmering for 10 minutes until the potatoes are cooked.
Just before you serve, add the wild garlic leaves; simmer, and serve immediately.Reuse content