Cauliflower Boursin Soup, with Crispy Chorizo Garnish (serves 6)
1 large leek, sliced
500g potatoes, peeled and diced small
800ml chicken stock
400ml skimmed milk
400g boursin garlic and herb cuisine
1 large head cauliflower, cut into florets.
1 tbsp fresh parsley, chopped
Salt and pepper to taste
240g chorizo, diced
1) In a large pan, fry the leeks and potatoes in the butter for 5 minutes. Add the stock, milk, boursin, cauliflower and parsley, and cook on a high heat for 25 minutes, stirring often.
2) Meanwhile, fry the chorizo in a frying pan until crisp. Blend the soup, season to taste, and serve with the crispy chorizo on top, and with buttered baguette if desired.