So still mindful of Resolution 1 - Make More Soup, but having had a busy few weekends where no soup-making opportunities arose, I felt I needed to get on the case again. This was given a timely prod by being furnished with a recipe for Chorizo, Spinach & Potato soup, from Emma Carrington. Emma had mentioned making this soup somewhere online in the past and I loved the sound of it, so when she gave me the recipe just before the weekend, I rushed out to get ingredients and get souping.
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| Ready for the soupery to start |
200g chorizo (I used a spicy chorizo ring I picked up in Sainsburys)
1tbsp of olive oil
1 large red onion, chopped
2 cloves of garlic, crushed (or more ... I used three fat ones)
1kg potatoes, peeled & about 1cm dice
1.5 litres chicken stock
400g spinach, stalks removed & shredded (original recipe called for 650g, but I wussed out as it was rather a lot)
1 red chilli or more to taste, finely chopped
Cut the chorizo into 5cm strips (Emma had advised the strips bit is important as it makes it taste better!) and cook in a dry soup pan until browned, then drain on kitchen paper.
Using oil left in pan from chorizo and the olive oil (if needed) add the onions, chilli and garlic. Cook, stirring until onion is soft.
Add potatoes and stock to onion mixture. Simmer uncovered until potatoes are tender.
Add shredded spinach - even with my reduced amount, it will still look like it will be too much. Don't worry as it wilts down dramatically. Emma suggests you could also use spring greens or cabbage too.
1tbsp of olive oil
1 large red onion, chopped
2 cloves of garlic, crushed (or more ... I used three fat ones)
1kg potatoes, peeled & about 1cm dice
1.5 litres chicken stock
400g spinach, stalks removed & shredded (original recipe called for 650g, but I wussed out as it was rather a lot)
1 red chilli or more to taste, finely chopped
Cut the chorizo into 5cm strips (Emma had advised the strips bit is important as it makes it taste better!) and cook in a dry soup pan until browned, then drain on kitchen paper.
Using oil left in pan from chorizo and the olive oil (if needed) add the onions, chilli and garlic. Cook, stirring until onion is soft.
Add potatoes and stock to onion mixture. Simmer uncovered until potatoes are tender.
Add shredded spinach - even with my reduced amount, it will still look like it will be too much. Don't worry as it wilts down dramatically. Emma suggests you could also use spring greens or cabbage too.
Add the chorizo and stir until hot, and garnish with a bit of chopped chilli if you like it hot.
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| Hot & tasty! |
Despite intending to make this for lunch on Sunday, a rather long lie-in and an excursion to pick up Japanese foods hindered this plan, so it ended up being made as a starter for dinner instead - but this worked out great as it meant there was plenty left over to freeze for lunches, and I've just polished off a large bowl of it to cheer up my Wednesday.
Soup plans for the future - I've started hoarding celery leaf again, adding to a tub in my freezer, so hopefully soon there will be enough to make a proper Irish broth again. If anyone does come across a source of celery leaf in Brum, do let me know!
Oh the link doesnt work...
ReplyDeleteTalking about putting things int he freezer i buy Parmesan, whizz it up in the food processor until its fine (like you get in restaurants) and then freeze it. You can use it direct from the freezer in dishes as it is so fine that it defrosts straight away. Parmesan on tap!