A delicious soup of potato and celeriac with a crunchy bite of baked chorizo
Peel the potatoes and celeriac. Finely chop the onion and garlic. Saute the onion and garlic in a pan with a dash of oil. After 5 minutes, add the potatoes and the celeriac. Pour in the water and add the stock cubes and thyme. Let this cook for 20 minutes. Meanwhile, fry the chorizo crispy in a frying pan. Remove from the pan and drain on a kitchen paper.
Puree the potato soup fine and smooth. Add the cooking cream and stir through. Taste to see if the soup is well seasoned (don’t make it too salty because the chorizo also has a lot of flavor). Serve the soup with the fried chorizo and some thyme. For a vegetarian variant, replace the chorizo with croutons
Source: Leukerecepten by leukerecepten-nl.
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