1 leek, sliced
1 tsp butter
1 tsp oil
1 garlic clove, chopped
2 bunches asparagus
2 large potatoes
1 tsp cayenne pepper – or to taste
4 c chicken stock
1 c lamb stock
1 chorizo, sliced
Cook the leeks in the butter and oil till softened then add the garlic and asparagus and cook for another 2 mins
Add the peeled and chopped potatoes and then the two stocks. If you don’t have lamb stock then make it 5 cups of chicken stock
Cook at a gentle simmer for 15 mins or till the potatoes have softened.
Use a stick blender to puree all the ingredients together and then add the cayenne pepper.
Dry fry the sliced chorizo till nice and crispy
Serve with a yummy toasted ciabatta or turkish bread.