A soup I tried to use up some leftovers, that turned out to be absolutely lovely.
I followed a Hugh Fearnley-Whittingstall recipe from his Channel 4 River Cottage series, but varied some quantities and added the cabbage and chorizo.
My advice - skip the cabbage!
- 50g butter
- ½ a celeriac - or 1 small one, chopped
- 1-2 potatoes, chopped
- 1 leek, chopped and washed
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 litre stock
- ½ savoy cabbage, thinly sliced
- 200g chorizo, halved, peeled and sliced
- 100g walnuts
- 1 fat garlic clove, chopped
- 50g parsley, cleaned
- juice of 1 lemon
- 150ml olive oil
- salt and pepper to taste
Make the pesto:
Purée the walnuts and the garlic in a food processor until finely chopped,
add the parsley and then gradually add the olive oil while processing.
Add oil until the pesto is sloppy ,
then add the lemon juice and season to taste.
Wash the leeks thoroughly to remove any grit, chop the vegetables,
then melt the butter over a low heat and add the onion, leek, garlic, celeriac and potato and sweat gently until they soften,
around 15 minutes.
Add stock to cover, simmer for 20 minutes or so until the roots are starting to break apart then liquidise until smooth.
Thinly slice the cabbage, return the soup to the pan, add the cabbage, check the seasoning and reheat.
Meanwhile halve the chorizo, remove any skin and slice, then fry gently in a frying pan (with a little olive oil if necessary)
until starting to darken.
Serve the soup drizzled with pesto, dressed with chorizo and a little of the chorizo cooking oil.