The soup request isn't a regular one. So, when it comes time to make it, I like to make it something special. This one is all about lacing a consistent delicious taste of soup with pops of flavour. Dynamic delicious variety. What's more, it's so easy. Recipe follows.
2 Leeks, chopped including green stems
600g Potatoes, peeled and chopped.
2 Brown Onions, finely sliced
6 Cloves of Garlic, peeled and minced
1/4 Cup Lemon Juice
2 Teaspoons Dried Oregano
1 Bunch of Italian Parsley, finely chopped
1 Block of Halloumi, sliced into half-centimetre thick pieces
For the Meatballs
100g finely chopped spicy Chorizo
500g Pork Mince
3 Cloves of Garlic, peeled and minced
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Teaspoons Oregano
2 Teaspoons Smoked Paprika
1/4 Cup Breadcrumbs
1/4 Cup Milk
Preheat the oven to 200 C.
In a large pot, saute the onions, leeks and garlic in olive oil until soft. Then add the oregano and fresh parsley. Once soft, cover with water and simmer. Once soft, blend until smooth.
Do the same thing with the potato and bring to a boil. Once soft, add the blended mixture. On a low heat, simmer until the potato dissolves.
While that's going, sort out the meatballs. Mix together the chorizo, pork mince, eggs, garlic, salt, pepper, oregano and paprika. Mix really well.
Take the breadcrumbs, mix them with the milk until absorbed, then mix that into the meatball mixture. Roll out a bunch of balls about the size of a squash ball. I oil my hands to make it nice and easy.
Transfer to a lightly oiled baking dish.
Add cream to the soup. Stir it through and gently simmer until thick and creamy. When the soup is nice and thick, blast roast the meatballs in the oven for 20 minutes.
While that's going, fry the halloumi in a frying pan until golden brown on each side. Once cool, chop into little bits.
Pull out the meatballs. Salt and pepper the soup to taste. Serve with meatballs, halloumi. A sprinkle of seeds on each plate.