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Spanish Potato, Garlic & Chorizo Soup Recipe!

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Ingredients
  

  • 3 tablespoons of Olive Oil
  • 250 g of chorizo sausage sliced into 1.5cm pieces
  • 1 of large onion chopped
  • 4 large cloves of garlic thinly sliced
  • 3 teaspoons of Trees Can't Dance Umami paste
  • 125 ml of white wine
  • 1 KG of potatoes peeled and cut into 2.5cm cubes
  • 500 ml of hot chicken or vegetable stock
  • 1 tablespoon of sweet smoked paprika
  • 1/2 - 1 teaspoon of celery salt
  • 1 teaspoon of dried tarragon
  • 1 of Sea salt & black pepper
  • 50 g of blanched almonds toasted and coarsely ground
  • small handful of flat leaf parsley

Instructions
 

  • Within a heavy-duty soup pot heat the oil on medium heat and fry the chorizo for two minutes.
  • Decrease the heat and mix in the onion, garlic and chilli. Gently cook for 10 minutes, or until the onion has become tender.
  • Pour the white wine into the pot and lightly simmer for an additional minute to evaporate the alcohol.
  • Incorporate the potatoes and stock and mix well. Add the paprika, celery salt and tarragon, stir thoroughly and return to boiling.
  • Reduce the heat to low and gently simmer until the potatoes are thoroughly cooked. Add a little boiling water to the pan if it looks like there’s not enough liquid.
  • Season with salt and pepper to taste. Garnish with a scattering of the almonds, a dash of parsley and a fine drizzle of olive oil.