Step by step:
1. Heat your olive oil in a heavy bottom pan over a moderate heat.
2. Chop your chorizo into thick slices and add to the oil. Brown on either side but don;t cook for longer than a coupe of minutes either side.
3. Remove your chorizo from the pan and put it aside on some kitchen towel to absorb excess oil.
4. Crush your garlic and add to the oil from the chorizo on a low heat, don’t brown it.
5. Add your diced onion and cook until translucent and soft.
6. Peel and chop both types of potatoes in half and then into chunks. Add to the pan and cook until soft – about 10 mins.
7. Add your stock (if homemade heat through first), use a spoon to scrape all the good bits from the bottom of the pan. Bring to the boil then reduce down to a simmer and put a lid on. After 10 minutes re-add your chorizo, put lid back on and continue cooking for about 10 minutes.
8. Now make your croutons whilst the soup’s cooking. Pull out the middle of a loaf, tear into strips and place on a baking tray. Drizzle with olive oil and sprinkle with rock salt. Put into your oven at a high heat until crunchy (about 10 minutes)
9. Gently moosh up your potatoes in the soup.
10. Turn the heat off and add your Spinach, use your spoon to push into the hot soup to gently wilt it – don’t over cook it you’ll lose the goodness.
To serve add a pinch of fresh lemon, some chopped flat leaf Parsley and your croutons. Et Voilà!
