{"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":"
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Leeks are in season in the shops and markets and, depending upon what variety you grow at home, they can be harvested from late summer through to\u00a0the following\u00a0May.<\/span><\/span><\/div>\n

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

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(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>
\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

approx 100g chopped Chorizo sausage<\/span><\/div>\n
142g carton whipping cream (optional)<\/span><\/div>\n
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Method<\/span><\/strong><\/span><\/div>\n