Celeriac and chorizo soup
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A gorgeous soup for an autumn night, made from delicious celeriac with chorizo and parsley.
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Cooking time: 1 hr
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Serves: 6
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Skill level: Easy peasy
Ingredients
To make garlic toasts to serve with the soupslice a ciabatta loaf thinly. Toast on both sides and then drizzle them with extra virgin olive oil flavoured with garlic.
- 25g (1oz) butter
- 1 onion, peeled and diced
- 1 potato, peeled and cubed (about 200g/7oz)
- 1 celeriac (about 750g/ 1 ½lb) peeled and cubed
- 600ml (1 pint) hot good chicken or vegetable stock
- Salt and freshly ground black pepper
- 600ml (1 pint) milk
- 300g (10oz) Spanish chorizo sausage, skin peeled off
- Flat leaved parsley, whole leaves or roughly chopped
Method
- Put the butter and onion in a large pan and cook over a medium heat, covered, for 5 mins, stirring occasionally until softened but not browned.
- Add the cubes of potato and celeriac, stir well and cook, covered over low heat for 10 mins, stirring occasionally.
- Pour in the stock, half cover and cook for 30-35 mins or until the vegetables are tender enough to mash.
- Puree the mixture in a food processor until smooth. Pour it back into the pan, add the milk, season well and warm through. Add more milk or stock to get the soup the consistency you like.
- Slice the chorizo and put into a frying pan over a medium heat for a few minutes, turning the slices over until just browned on both sides and the flavoured oil is released.
- Spoon the soup into bowls. Place chorizo slices on top and drizzle the oil over. Add parsley leaves and sprinkle with freshly ground black pepper.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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