Ainsley’s Big Broth! Delicious and Warming Chorizo Chowder

  • Preparation Time: 10min
  • Cooking Time: 30min
  • Serves: 4-6
Ainsley Harriott

Your Soup Could Win!

The winning soup will be produced by Yorkshire Provender and sold in Waitrose stores across a UK, with a donation from each pot sold going straight to Centrepoint.

Submit your soup, and lucky finalists will be invited to a special cook-off event. The winner will be chosen by a panel of judges and celebrity chefs, including award-winning Italian chef Aldo Zilli, founder of the Wahaca group of Mexican restaurants Thomasina Miers, and editor of Waitrose Kitchen magazine, William Sitwell.

 

Method:

Mmm, soup from Ainsley, how yummy!

Have you got a secret recipe for a great soup? Then gallop over to  The Big Broth and find out how to enter! The competition is in support of  Centrepoint, challenging the nation to come up with a new tasty soup flavour.

  1. Heat the butter in a large pan and cook the onion, garlic and potatoes for 5min until lightly golden. Add the leek and cayenne pepper and cook for a further minute.
  2. Add the stock and bring to the boil, then reduce the heat and simmer for 20min until the potatoes are very soft and beginning to break up into the soup.
  3. Using a potato masher, roughly mash the potatoes into the soup. Stir in the chorizo and simmer gently for 5min until the orange-coloured oil from the chorizo rises to the surface of the soup. Season to taste, ladle into serving bowls and garnish with sprigs of flat-leaf parsley. Serve with lots of crusty bread for mopping up.

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