Friday, 6 October 2017

Leek and Chorizo Soup

A pretty simple soup, made with one large leek, three carrots, 100g of spelt grain, 50g of green lentils, and around 150g of chorizo sausage.

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).

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