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Spanish Potato, Garlic & Chorizo Soup Recipe!

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Ingredients Method

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

Method
 

  1. Within a heavy-duty soup pot heat the oil on medium heat and fry the chorizo for two minutes.
  2. Decrease the heat and mix in the onion, garlic and chilli. Gently cook for 10 minutes, or until the onion has become tender.
  3. Pour the white wine into the pot and lightly simmer for an additional minute to evaporate the alcohol.
  4. Incorporate the potatoes and stock and mix well. Add the paprika, celery salt and tarragon, stir thoroughly and return to boiling.
  5. 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.
  6. 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.