SWEET POTATO & CHORIZO SOUP        (serves 3-4)

 Sweet potato & chorizo soup 1.jpg

Ingredients :

 

1kg sweet potato, peeled and cut into large chunks

1 large donkey carrot, peeled and cut into large chunks

1-2 tbsp olive oil

sea salt & black pepper

200g cooking Chorizo sausage - 100g cut into quarters, 100g cut in half

1 red onion, diced finely

2 cloves garlic, chopped finely

1 stick of celery, diced finely

1 tsp dried rosemary

half tsp dried thyme

750ml hot water

2 tsp chicken stock powder (low salt) or 2 chicken stock cubes (low salt).

 

Method :

 

Place the sweet potato and carrot chunks onto a baking tray and drizzle with 1 tbsp olive oil.  Season with sea salt & pepper and put into a pre-heated oven at 200degC/400degF/Gas 6 for 30 mins or until softened and just beginning to caramelise.

 

Remove from the oven and set aside.

 

Heat the remaining olive oil in a frying pan and fry the quartered Chorizo until crispy.  Remove from the pan onto a plate and reserve to keep warm.  This Chorizo will form your garnish.

 

Add the halved Chorizo to the pan next and fry until lightly coloured.  Remove from the pan onto a plate and set aside.  

Decrease the heat under the pan and remove some of the oil to a small dish.  Reserve the oil in case you need to replace any - and you can use a little of the remainder to garnish once the soup is served.

Add the onion, garlic and celery to the pan, along with a pinch of salt and a good helping of black pepper.  Fry until softened but not coloured.  Part way through, add the rosemary and thyme.

Once softened, decant the contents of the pan into a large saucepan, add the sweet potato, carrot, hot water and chicken stock powder.  Heat through and taste for seasoning but before simmering point blitz with a hand-held blender until smooth.  Add the halved Chorizo and stir through.  Simmer, without boiling, to heat the soup through.  Taste for seasoning and adjust if necessary - I found my soup needed more black pepper at this stage.

 

Serve in warmed bowls and add a spoonful of the quartered Chorizo and a swirl of Chorizo oil as garnish and warm crusty bread (or fresh baked American biscuits) for dipping.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk