Potato, Spinach
& Chorizo Soup
Potato,
Spinach & Chorizo Soup
Serves 6 Prep 15 minutes
Cook 45 minutes Cost $2.80 a serve
·
30g butter
·
1 leek, pale section only, thinly sliced
·
2 cloves garlic, crushed
·
750g potatoes, peeled, coarsely chopped
·
1 litre (4 cups) vegetable stock
·
60g baby spinach leaves
·
1 cured chorizo sausage, cut into thin strips
·
Crusty bread, to serve
Heat butter in a large saucepan over moderate heat. Add leek;
cook and stir for 5 minutes or until soft. Add garlic; cook and stir for 1
minute or until fragrant. Add potato and stock. Bring to the boil. Reduce heat
to low. Simmer, partially covered, for 30 minutes or until potato is soft.
Remove pan from heat. Cool for 5 minutes.
Blend or process soup, in batches, with an electric stick
mixer or food processor until almost smooth. Return soup to pan and thin with a
little water if consistency is too thick. Add spinach and simmer for 3 minutes
or until the spinach is wilted.
Cook chorizo in a small frying pan over moderately high heat
for 4 minutes or until crisp. Ladle soup into serving bowls, then top with
chorizo and black pepper. Serve with bread.
