{"id":344,"date":"2010-11-16T00:20:00","date_gmt":"2010-11-16T00:20:00","guid":{"rendered":"http:\/\/gsu.eventmedialabs.com\/?p=344"},"modified":"2015-07-19T20:45:05","modified_gmt":"2015-07-19T19:45:05","slug":"leek-potato-and-chorizo-soup-recipe","status":"publish","type":"post","link":"https:\/\/greensideup.ie\/leek-potato-and-chorizo-soup-recipe\/","title":{"rendered":"Leek, Potato and Chorizo Soup Recipe"},"content":{"rendered":"
A tasty and easy way to eat leeks is as a soup \u2013 in fact it\u2019s the only way our children will knowingly eat them!<\/span><\/span><\/p>\n On Saturday we had lunch guests, all the veggies were either growing in the garden or in storage, and as I had no bacon in the fridge (often used with this recipe), I made the soup with a slight twist\u00a0by adding Chorizo sausage. It gave it a smoked flavour with a taste of ham and everybody enjoyed it. So here it is….<\/span><\/span><\/p>\n (Serves six generously)<\/em><\/span><\/span><\/p>\n Ingredients<\/strong><\/span><\/span><\/span><\/p>\n 500g (1lb 2oz) leeks (about three, and including the nutritious green leaves)<\/span> To avoid the risk of burns I remove the small inner part of the lid and hold a folded tea towel over the hole to stop splashing.<\/span><\/em><\/p>\n
\n500g (1lb 2oz) potatoes (about three medium), peeled and roughly chopped<\/span>
\n2 shallots (or 1 onion), chopped<\/span>
\n25g (1oz) butter<\/span>
\n1.4 litres hot vegetable stock (I use Bouillon cubes)<\/span>
\nsalt and pepper to taste<\/span><\/p>\n\n