A velvety sweet potato soup topped with fiery fried chorizo.

Ingredients

1 tsp. oil, plus extra to garnish (we used chilli oil)

75g Dorset Chorizo Picante

1 onion, chopped

1 large garlic clove, finely chopped

750g sweet potatoes, cut into rough 2.5cm (1in) pieces

1ltr hot vegetable or chicken stock

2 rosemary sprigs

Method

1. Heat the oil in a large pan and fry the 1cm cubes of chorizo until golden. Lift out with a slotted spoon on to a plate and set aside. 

2. Gently fry the onion in the empty chorizo pan for 8-10min until softened, then add the garlic and fry for 1min more. Stir in the sweet potatoes and cover with the stock. Add the rosemary sprigs and bring to the boil, then turn down the heat and simmer for 10-15min until the potatoes are completely soft.

3. Pull out and discard the woody rosemary stalks (most of the leaves will have dropped into the soup). Use a hand blender to whiz the soup until smooth - thinning with a little more stock or boiling water if it seems too thick. Season to taste, then divide among four warmed bowls. Garnish with the fried chorizo and a swirl of oil.