Cream Soup of Watercress and Parsley with Chorizo

Soups | Spanish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cream soup of watercress and parsley with chorizo

Ingredients

Butter - 1 piece
Olive Oil - 1½ tablespoons
Onion - 1 head
Garlic - 2 cloves
Leek - 2 stalks
Potato - 2 pieces
Watercress - 7.1 oz
Chicken Broth - 1 qt
Parsley - 1 bunch
Chorizo - 2.5 oz

Step by Step guide

Step 1

Melt the butter and 1 tablespoon of olive oil in a pot over low heat. Add finely chopped onion, minced garlic, and finely chopped leek. Season with salt and pepper and sauté, stirring, for 10 minutes.

Step 2

Add the diced potatoes and cook for 5 minutes. Pour in the broth, bring to a boil, reduce the heat, and simmer for 10 minutes until the potatoes are tender. Add the watercress and cook for another minute (do not overcook to preserve the color of the watercress).

Step 3

Cool down. Transfer to a blender and blend until smooth. Strain through a sieve into a clean pot. Season with salt and pepper to taste.

Step 4

Heat olive oil in a skillet over medium heat. Add the diced chorizo and fry until crispy.

Step 5

Meanwhile, gently warm the soup and ladle it into bowls. Sprinkle with freshly ground black pepper. Transfer the chorizo with oil to a small bowl and serve alongside the soup (drizzle a little olive oil with chorizo over the soup).