Chorizo and potato soup

Method

1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss in the butter until well coated. Sprinkle with salt and a few grinds of pepper.

2. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for about 10 minutes.

3. Meanwhile bring the stock to the boil. When the vegetables are tender but not coloured, add the hot stock and continue to cook until the vegetables are soft.

4. Puree the soup in a blender or food processor. Taste for seasoning and thin with as much of the creamy milk needed for a good consistency.

5. Just before serving, cook the slices of chorizo in a couple of tablespoons of extra virgin olive oil for a minute or two on each side. Paprika-flavoured oil will render out of the chorizo.

6. Serve three slices of chorizo on top of each bowl of soup. Sprinkle a few flat parsley sprigs on top and haphazardly drizzle over a little chorizo oil.