Monday, March 14, 2011
A nice, steamy pot of soup
Potato and Chorizo Soup 1 8oz stick of Spanish-style chorizo, chopped 1 lb red skinned potatoes, cubed 1 cup carrots, sliced 1 medium onion or 2 leeks, chopped 1 large or 2 medium cloves garlic, chopped 1/2 cup spicy red wine, such as zinfandel or shiraz 1 can chickpeas, drained and rinsed 1 can fire-roasted diced tomatoes 1 box unsalted chicken stock 1 rind parmaggiano reggiano 1 bay leaf cracked pepper Extra grated parm and chopped parsley for topping In deep soup pot or dutch oven, brown chorizo in 1 T olive oil until it is crispy and some of the fat has rendered off. Drain meat in a bowl lined with paper towels. Discard all but a thin layer of oil in pan and add veggies. Cook veggies several minutes or until they form some color. Deglaze pan with wine, scraping up bits from bottom of the pot. Add everything else, stir, and bring to boil. Reduce heat to low, cover and cook 1-1 1/2 hours or until veggies are tender. Remove parm rind and bay leaf. Top individual bowls with extra cheese and parsley and serve with crusty bread. *Buy meat labeled Spanish or Italian chorizo in the deli or cured meats area. I should be a fully cooked product similar to salami or pepperoni. Mexican chorizo is raw, grey, and would be with the other raw meats. I'm sure it's wonderful, but it sort of frightens me and seems to have permanently scarred my sister when I was less clear to her about the ingredients!