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.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies