Potato soup with Parsley Pesto and Chorizo

From our ‘Meet the Expert’ Rachel Allen

Serves 4-6


  • 25g (1oz) butter
  • 350g (12oz) potatoes, peeled and chopped
  • 150g (5oz) onions, chopped
  • Salt and pepper
  • 750ml (1pint 5fl.oz) chicken stock
  • 250ml (9fl.oz) milk, or half milk and half cream (depending on how rich you want it)To serve: 250g (9oz) chorizo, cut into half cm cubes


  1. Melt the butter in a saucepan, add the potatoes and onions, season with salt and pepper, stir well and cover with a butter wrapper (if you have one, or greaseproof paper).
  2. Put on the lid and sweat over a gentle heat for 10 minutes, stirring every so often to prevent the potatoes sticking.
  3. Add the stock, bring to the boil and continue cooking until the vegetables are all soft, add the milk then liquidise the soup and season to taste. You may need to add more boiling stock to thin it out if it is too thick.
  4. While the vegetables are cooking fry the chorizo on all sides in a tiny bit of olive oil on a pan.
  5. Take off when it is nice and crisp, reserving the rich amber coloured oil.
  6. To serve: put a ladleful of the hot soup into a warm bowl, drizzle with a little parsley pesto and top with a few pieces of cooked chorizo and a drizzle of the oil from the pan over the top.

Recipe courtesy of Rachel Allen.