Surprise surprise, another recipe with chorizo in it. Cannot get enough of the stuff! This one's not spicy at all though as the potatoes calm it down somewhat.
Ingredients:
Olive oil, for frying
125g chorizo sausage
1 large onion, chopped
300g sweet potatoes, peeled and chopped
300g floury potatoes, peeled and chopped
900ml chicken stock
2 tbsp chopped fresh chives, to garnish
1 tbsp greek yoghurt per person to serve
Method:
1. Finely slice a quarter of the chorizo, then chop up the rest;
2. In a large casserole, fry the sliced chorizo in olive oil over a moderate heat until crispy, then set aside until the end;
3. Add the rest of the chorizo to the pan with the chopped onion and fry until the onions have softened;
4. Add both sets of potatoes and fry for a further 5 mins;
5. Stir in the chicken stock, put a lid on and simmer for 45 mins or until the potatoes are fully cooked;
6. Puree the soup in a blender in stages and return to a saucepan. Reheat gently and season to taste.
7. Stir in a swirl of greek yoghurt or soured cream and sprinkle over the chives and the crispy chorizo slices.
8. Serve with warm ciabatta and enjoy.
