Leek and Chorizo Soup
Creamy, comforting leek and chorizo soup with only 5 ingredients
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Ingredients
- 160 grams chorizo diced
- 2 onions
- 2 leeks
- 1 litre vegetable stock
- 50 ml double cream
Instructions
- Put half of the diced chorizo in a large saucepan on a medium heat. Cook for 1-2 minutes, stirring regularly, until starting to crisp.
- Peel and roughly chop the onions. Add to the saucepan and cook for a further 1-2 minutes until starting to soften.
- Roughly slice the leeks and add to the pan, followed by the stock. Bring to the boil and simmer for 15-20 minutes until the leeks are soft. Meanwhile, dry fry the remaining chorizo in a frying pan until crisp.
- Blend the soup until smooth, then stir in the cream. To serve, top bowls of the soup with a drizzle of extra cream and a handful of the remaining chorizo.
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