Asparagus and chorizo soup
This asparagus soup is my all-time favourite soup. It is packed full of goodies and so luxurious. The cooked chorizo is a new addition to the recipe and it complements the mellow green of the asparagus soup. This version will be a family staple from now on and I hope it will be passed on :)
Preparation and cooking time: 25 minutes approximately
1 leek, sliced
1 tsp butter
1 tsp oil
1 garlic clove, chopped
2 bunches asparagus, roughly chopped
2 large potatoes, peeled and chopped
4 cup chicken stock
1 cup lamb stock
1 tsp cayenne pepper– or to taste
1 chorizo, sliced
Ciabatta or turkish bread, to serve
1) Cook the leek in the butter and oil in a frying pan on medium heat til softened. Then add the garlic and asparagus and cook for another 2 minutes.
2) Add the peeled and chopped potatoes and then the chicken and lamb stock. If you don’t have lamb stock then substitute it for 5 cups of chicken stock. Cook at a gentle simmer for 15 minutes or until the potatoes have softened.
3) Use a stick blender to puree all the ingredients together and then add the cayenne pepper.
4) Dry-fry the sliced chorizo until it’s nice and crispy.
Serve with yummy toasted ciabatta or turkish bread.