Creamy Spanish Soup (Printable Version)
A loaded and comforting Spanish dish featuring chorizo, soft potatoes, and fresh vegetables. Perfect with bread and ready in little time.
# What You'll Need:
01 -
1 tablespoon olive oil.
02 -
9 ounces of Spanish chorizo, spicy or mild, sliced thin.
03 -
1 green bell pepper, diced.
04 -
1 yellow onion, chopped finely.
05 -
4 cloves of garlic, minced.
06 -
1 carrot, peeled and diced.
07 -
1 teaspoon of dried oregano.
08 -
1 teaspoon of cumin powder.
09 -
1 teaspoon of paprika (sweet).
10 -
1 teaspoon salt.
11 -
1 teaspoon black pepper.
12 -
¼ teaspoon cayenne.
13 -
2 tablespoons tomato paste.
14 -
2 tablespoons of flour.
15 -
1.7 pounds of waxy potatoes.
16 -
6 cups chicken stock.
17 -
¾ cup heavy cream.
18 -
2 tablespoons chopped fresh parsley.
# Steps to Follow:
01 -
Dice potatoes into chunks you can easily eat. Peel and cut the garlic, bell pepper, carrot, and onion into smaller pieces. If the chorizo has a casing, get rid of it and slice it up.
02 -
Warm olive oil in a big pot. Toss in the chorizo and cook for 3 minutes. Add peppers to the pot, give it 2 minutes, then add the onion and garlic and cook 2 more minutes.
03 -
Throw in the carrot and the seasonings. Stir everything around and cook for another 2 minutes until it smells amazing.
04 -
Add tomato paste, stir it in well, then sprinkle in flour. Add the potatoes and pour in the broth. Turn up the heat to bring it to a boil, then cover and let it simmer gently for 15 minutes until the potatoes are soft.
05 -
Stir in the cream and parsley. Let it cook for 3 more minutes. Taste and adjust salt as needed. Serve warm alongside fresh bread!
# Additional Notes:
01 -
Pick waxy potatoes to keep a good texture.
02 -
Use cured Spanish chorizo instead of raw Mexican-style sausage.