Sunday, March 21, 2010

Soup makes a comeback in our house

Aaaand...we're back! After the last entry, I was inspired to incorporate more meat into our meals. I came across this recipe for a soup with chorizo. Chorizo is a Spanish sausage, it's dark red, comes in mild or spicy, and can be found in the deli section of your supermarket. In Spain, I didn't learn about chorizo as mild or spicy, more like good, and bad. Both ends of that scale are extensive in Spain. Here in Canada though, it's pretty standard, and I'm a fan of the spicy variety.

Chorizo is one of Spain's favourite foods, typically you'll find it as a tapa, in paella, and on the bbq. Surely, there are many other unique ways that "pueblos" pride themselves on preparing chorizo. Kind of like today's recipe: chorizo soup.

What went in the pot:
olive oil
2 red onions, chopped
2 cloves of garlic, chopped
4 cups of veggie stock
2 tbsps cornstarch
1 red pepper, chopped
3 potatoes, peeled and chopped
1 zucchini, sliced
150g of chorizo, sliced
1/2 can of red kidney beans
1/2 cup 18% cream

First, the onions and garlic went into the pot with some olive oil on medium heat. While this stuff was creating a beautiful aroma in my kitchen, I mixed the cornstarch with half a cup of the veggie stock. Stir all of this together for about 2 minutes, then add the rest of the stock. Add the red pepper and potato, bring to a boil, then lower the heat, cover and let simmer for 25 minutes, stirring occasionally.

At the 25 minute mark, add the zucchini, red kidney beans and chorizo, and let cook for 10 more minutes. When you take the cover off at the end of the 10 minutes, you'll likely be hit by an aroma that makes you want to dive right into the pot, my eyes were like saucers. Finally, add the 1/2 cup of cream, and you'll get a really nice colour.

I was a fan of this soup immediately. The spiciness of the chorizo was really nice with the cream, and you could really taste the red pepper. I'm so excited for lunch tomorrow. Leftovers of course!

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