Chorizo Chowder - cooking recipe

Ingredients

50 g butter
1 small onion, finely chopped
4 garlic cloves, chopped
500 g floury potatoes, cubed
1 leek, thinly sliced
1 teaspoon cayenne
1 liter vegetable stock
250 g chorizo sausages, cut into 1 cm wide slices
salt & freshly ground black pepper

Preparation

Heat the butter in a large pan and cook the onion, garlic and potatoes for 5 minutes until lightly golden.
Add the leek and cayenne and cook for a further 1 minute.
Add the stock, bring to the boil and simmer for 20 minutes until the potatoes are very soft and beginning to break up into the soup.
Using a potato masher, roughly mash the potatoes into the soup.
Stir in the chorizo and simmer gently for 5 minutes until the orange coloured oil from the chorizo rises to the surface of the soup.
Check the seasoning, ladle into bowls and garnish with a sprig of flat leaf parsley.
Serve with lots of crusty bread for mopping up.