15 November 2010
Leek, Potato and Chorizo Soup Recipe
A tasty and easy way to eat leeks is as a soup – in fact it’s the only way our children will knowingly eat them!
On Saturday we had lunch guests, all the veggies were either growing in the garden or in storage, and as I had no bacon in the fridge (often used with this recipe), I made the soup with a slight twist by adding Chorizo sausage. It gave it a smoked flavour with a taste of ham and everybody enjoyed it. So here it is....
(Serves six generously)
500g (1lb 2oz) leeks (about three, and including the nutritious green leaves)
500g (1lb 2oz) potatoes (about three medium), peeled and roughly chopped
2 shallots (or 1 onion), chopped
25g (1oz) butter
1.4 litres hot vegetable stock (I use Bouillon cubes)
salt and pepper to taste
To avoid the risk of burns I remove the small inner part of the lid and hold a folded tea towel over the hole to stop splashing.