Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3-4 potatoes (e.g. Rooster potatoes) (approximately 300 g), peeled and chopped
  • 3 onions, peeled and chopped
  • 15 g butter
  • 500 ml vegetable stock
  • 165 ml milk
  • Salt and ground black pepper (seasoning)

For pesto:

  • 15 g parsley
  • 15 g grated Parmesan cheese
  • 15 g pine nuts
  • 2 cloves of garlic
  • 50 ml olive oil
  • Salt and pepper (seasoning)

To serve:

  • 1 thumb length of chorizo sausage (pre-fried)
  • 1 spoonful of sour cream, to garnish
EUPOTATOES28755 website 820x480 recipes 01 22
Preparation time: 15 MIN Cooking time: 30 MIN
  1. seasoning, stir well. Put the lid on the pan, turn down the heat and sweat for 10 minutes, stirring regularly.
  2. Add the stock, cover again, bring to the boil then reduce the heat and simmer for 5–10 minutes until the vegetables are soft. Pour in the milk, bring back to the boil then liquidise in a blender (or use a hand-held blender). You may need to add more stock to thin it out to a velvety, smooth consistency. Season to taste.
  3. Fry the chorizo in some olive oil in a pan over a medium heat for 2–3 minutes. Remove from the pan when it is crisp and drain on kitchen paper, reserving the tasty oil that’s been leftover in the pan.
  4. To serve, pour the hot soup into bowls or mugs, drizzle with a little parsley pesto (by blending all ingredients), then top with a few cubes of cooked chorizo and a drizzle of the chorizo oil from the pan.
  5. Ready to serve.

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