Salt cod, leek and potato soup

By: Chris Galvin From: Market Kitchen

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This recipe is classed as easy

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Prep time:
15 mins
Cook time:
45 mins
Serves:
4

Chris Galvin perks up vichyssoise soup with homemade salt cod and grilled rounds of chorizo

Ingredients

  • knob of Butter
  • 300g Leeks, finely chopped
  • 300 g Maris Piper potatoes, peeled and cut in small dice
  • 100g salt cod, soaked to remove salt
  • 1 litre chicken stock
  • 100ml whipping Cream
  • 125g Chorizo, thinly sliced
  • chopped Chives, to serve
  • garlic bread, to serve
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Method

1. Heat the butter in a heavy-bottomed pan and add the leeks and potatoes. Cook over a medium heat until softened without colouring.

2. Roughly chop the cod and add to the pan. Pour over the chicken stock, bring to a simmer and cook gently for 20 minutes. Add the cream and simmer for another 10 minutes.

3. Pass through a fine mouli into a clean pan. Taste for seasoning.

4. Heat a griddle pan and cook the chorizo on both sides until starting to crisp and render its oil.

5. To serve, reheat the soup and pour into soup bowls. Sit the slices of chorizo on top and drizzle with the beautiful paprika oil they have given off. Sprinkle with chopped chives and serve with slices of warm garlic bread.

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