This recipe started life in the BBC’s Good Food magazine as ‘Potage Dubarry with Crispy Chorizo’. I’ve tweaked the ingredients a bit and converted the method for the slow cooker but you could make it on the hob if you wanted. It’s a filling soup/sauce which freezes well and can be reheated from frozen.
1 cauliflower (as florets)
2 shallots (chopped)
2 potatoes (chopped)
500ml hot water
4tsps vegetable stock powder
150ml double cream
12 slices chorizo
1 handful coriander (chopped)
- Preheat the slow cooker on high while you prepare the veg.
- Put all ingredients into slow cooker and stir well.
- Put on the lid, reduce the heat the low and leave to cook.
- Whizz with stick blender until smooth.