Friday, 6 October 2017
Leek and Chorizo Soup
The vegetables were cooked for 45 minutes in water until all were soft. Then they were mashed for two minutes.
Diced chorizo was added, and the soup was cooked for another hour at a low heat under glass.
Add two pinches of rosemary, and a teaspoonful of Lea and Perrins Worcestershire sauce, ten minutes before the cooking is complete.
Serve with buttered bread (wheat free or otherwise).