Potato Soup with Chorizo and Parsley Pesto

MMMM. Yes, I am starting a blog post with an MMMM. That's how delicious, flavorful, comforting this soup is. Last week, David Lebovitz made several blog post about his trip to Ireland. One of them he was a guest at Rachel Allen's home. I was captivated by is writing and photos, but one of the  dishes prepared was Potato-Thyme Soup with Parsley Pesto. THAT made me drool. A lot. I've never made potato soup, and never was that interested until I read this article.

There was no recipe for this, but I searched the interwebs for this recipe. I found the perfect one that used one of my favorite sausages, Chorizo. So I had to try this particular recipe.

This soup called for only 25 grams of butter which is almost 2T of butter. One of the things I remember from the article is that Rachel Allen's husband told David that he didn't want to know how much butter was used! Ha! So I went butter crazy using a whole stick of butter- 1/2 cup. It was salted as there is NO unsalted butter at the commissary at the moment. 

This soup is ready under 30 minutes and is as easy as it's delicious. Great after-work, soccer practice, whatever /whenever you want it meal. Now go, no, RUN to you local market and pick up these ingredients and make this! What are you doing reading? Oh wait, check out the ingredients and directions, then go. Sorry for being pushy, this soup is that frickin' great. My children all loved this and my husband ate 3 bowlfuls! 

Potato Soup with Chorizo and Parsley Pesto!

Adapted from Channel4.com


Ingredients
1/2 cup or 1 stick of butter
1 lb of russet or Yukon gold Potatoes, smally diced
1 onion, chopped
2 cups of chicken stock, reduced sodium if purchased
1/2 cup milk
1 T olive oil
3 oz of chorizo, thinly sliced
Salt and pepper

For Pesto:
2 cups of fresh parsley loosely packed, chopped
1/4 or 1/3 cup of Pecorino Romano
1/4 cup pine nuts, (toasted optional)
2 garlic cloves, crushed
1/3 cup olive oil
Salt and pepper

Directions

Melt butter in a large pot over medium heat. Add onions and potatoes. Saute for a few minutes, season with  a pinch of salt and pepper, then lower heat, cover pot and simmer for 10 minutes. 

Meanwhile, in a blender. Add parsley, pine nuts. garlic, and cheese. Pulse until mixture looks like a textured puree. Add a pinch of salt and oil. Puree until it's a coarse paste. A pestle and mortar can be used here, as well.

Any unused pesto can be refrigerated up to 2 weeks. Add olive oil after each use.

Now add chicken stock to the potatoes, then bring to a boil. Stir then lower heat and cover for another 10 minutes.

Sauté chorizo about 30 seconds per side or until nicely and crispy. Reserve red oil for garnish.

Now, add milk to potatoes and whizz with a stick blender to whatever texture you desire. 

Pour soup into bowls then garnish with fried chorizo, pesto, and chorizo oil. My husband wanted to make sure that I tell you all to stir everything in before take a bite. 

I made this comforting, warm, creamy soup at the perfect time. We are going through a rough patch right now, and will not know if everything will be resolved until Saturday. So this week's menu is full of comforting food. Sunday I made Chicken and Smokey Bacon Cheesy Pasta, Monday I made Beer-Braised Pot Roast, and last night the most amazing soup, Potato Soup with Chorizo and Parsley Pesto. If our issues aren't resolved by the end of the week, at least are stomachs will be very happy and fuller!