Cream of watercress and parsley soup with chorizo
4 servings
30 minutes
Watercress and parsley cream soup with chorizo is a refined dish of Spanish cuisine that combines the freshness of greens with the spiciness of smoked sausage. Watercress gives the soup a rich herbal aroma, while parsley adds a slight bitterness. Potatoes create a velvety texture, and chorizo adds a spicy note that contrasts with the soup's tenderness. The origins of this recipe trace back to rural Spain, where natural ingredients are transformed into masterpieces. When serving, it can be garnished with a few drops of olive oil and crispy pieces of chorizo. It pairs perfectly with crusty bread, creating a cozy dish that delights in both flavor and warmth.
1
Melt butter and 1 tablespoon of olive oil in a pot over low heat. Add finely chopped onion, minced garlic, and finely chopped leek. Season with salt and pepper and sauté, stirring, for 10 minutes.
- Butter: 1 piece
- Olive oil: 1.5 tablespoon
- Onion: 1 head
- Garlic: 2 cloves
- Leek: 2 stems
2
Add diced potatoes and cook for 5 minutes. Pour in the broth, bring to a boil, reduce the heat, and simmer for 10 minutes until the potatoes are tender. Add watercress and cook for another minute (do not overcook to preserve the color of the watercress).
- Potato: 2 pieces
- Chicken broth: 1 l
- Watercress: 200 g
3
Cool down. Pour into a blender and blend until smooth. Strain through a sieve into a clean pot. Add salt and pepper to taste.
- Parsley: 1 bunch
4
Heat olive oil in a pan over medium heat. Add diced ham and fry until crispy.
- Chorizo: 70 g
5
Meanwhile, slightly heat the soup and pour it into bowls. Sprinkle with freshly ground black pepper on top. Transfer the chorizo pieces with oil to a small bowl and serve next to the soup (drizzle a little olive oil from the chorizo over the soup).
- Olive oil: 1.5 tablespoon
