Cauliflower Soup With Chorizo |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is able to be adapted quite easily depending on which added extras you like. We made a triple batch of the basic recipe - then changed it up each time. If you don't like chorizo use salami, ham, blue cheese or crispy croutons - whatever takes your fancy! Ingredients:
50 g butter |
1 leek, halved and sliced thinly |
4 garlic cloves, chopped |
1 cauliflower, small and chopped |
1 1/4 liters chicken stock |
1 potato, peeled and chopped |
150 ml cream |
2 chorizo sausage, smoked and diced |
Directions:
1. Heat large suacepan with butter and add leek and garlic. Cover with lid and cook gently for 5 minutes. Add cauliflower, chicken stock and potato. Bring to the boil and simmer for 25-30 minutes.
2. In another frypan, add chorizo and cook until brown on all sides. Drain on kitchen paper and set aside to keep warm.
3. Add cream to soup and blend until smooth using a stick mixer. Check seasoning, divide between 4 bowls using the chorizo as garnish.
4. Serve with the bread of your choosing.
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