Cold potato soup with spicy chorizo and rösti croutons
A classic French soup with a Spanish touch, made with our homemade super mash and röstiko rounds.
Ingredients:
• 4 Aviko Hashbrown Röstiko Rounds
• 300 g Aviko Super Mash Homemade
• 1 clove of garlic
• 1 spring onion
• 3 sprigs of dill
• 4 tbsp olive oil
• 100 ml créme fraiche
• 100 g spicy chorizo
Method
Preparation: 30 minutes
- Defrost the rösti rounds slightly and cut into pieces (croutons).
- For the soup, finely chop the garlic, spring onion and 2 sprigs of dill. In a stockpot, heat 1 tablespoon of olive oil.
- Sauté the garlic with the spring onion and dill for 2 minutes.
- Add the mashed potatoes with the crème fraiche and enough water or stock until a creamy soup is formed.
- If desired, purée the soup in the blender or with a hand blender for a silky-smooth soup and heat gently for another 5 minutes. Season with salt and pepper.
- In a frying pan, heat 2 tablespoons of olive oil. Bake the rösticroutons for 8 minutes until golden brown and crispy.
- In a frying pan, heat 1 tablespoon of olive oil. Cut the chorizo into strips and fry them for 3 minutes until crispy. Drain them on paper towels.
- Spoon the soup into 4 bowls. Garnish the soup with the rösticroutons, the chorizo, a drizzle of olive oil and the last sprig of dill.
Tip: Prefer to do without meat? Replace the chorizo with crispy roasted chickpeas.