METHOD Roasted Garlic and Chorizo Soup

This recipe was created by

Mark Murphy of Dingle Cookery School for the Gubbeen cookbook.

Serves 4

INGREDIENTS • 6 whole garlic bulbs, cloves separated but not peeled

• 4 tbsp olive oil • 1 large onion, diced

• 2 celery sticks, finely diced • small bunch of thyme leaves, picked • 250g fresh Gubbeen Chorizo, cut into small pieces • ½ tsp sweet smoked paprika

• 1.5 litres chicken stock • bunch of flat-leaf parsley, leaves stripped and finely chopped • salt and pepper

1 Preheat oven to 180°C/gas mark 4. 2 Put the garlic cloves in a baking tray with two tablespoons of oil, cover with tin foil and cook in the oven for 25-30 minutes. When soft and golden, allow to cool slightly and reserve the oil for serving. Peel and blend to a purée.

3 Heat the rest of the oil in a large, heavy-bottomed pot over a medium heat, then add the diced onion and a pinch of salt. Cook gently for 5 minutes, add the celery and thyme leaves and continue to cook for a further 5 minutes.

4 Turn up the heat slightly, add the chorizo and cook until the chorizo is slightly caramelised. Stir in the smoked paprika and mix well. Add the roasted garlic purée and the chicken stock to the pot. Bring to a simmer and leave it to simmer for 15 minutes. Taste and season with salt and pepper.

5 To serve, add the chopped parsley and drizzle some of the reserved oil from the roasted garlic.

CLOCKWISE FROM TOP LEFT Oven-roasted garlic. Chorizo hanging in Fingal Ferguson’s smokehouse. A delicious sourdough bread with rye made by Clovis Ferguson. OPPOSITE PAGE A block of Willie’s 100% cacao chocolate with one of Fingal’s handmade knives.