I'm always in the market for a new soup that doesn't feel like something I've made before. Soup is incredibly versatile... but sometimes it does feel like all the recipes are the same. Well, this one is different. Very different.
6 bacon slices, chopped
2 medium sweet onions, finely sliced
8 garlic cloves, thinly sliced
3 Tbsp. tomato paste
2½ lb. russet potatoes, peeled, cut into ¾" pieces
2 lb. smoked Spanish chorizo, cut into rounds, halved into half-moons
1 lb. button mushrooms, cut into ½"-thick wedges
8 cups low-sodium chicken broth
⅓ cup hot smoked Spanish paprika
½ tsp. cayenne pepper
1 cup sour cream
2 cups torn dill
I came across this recipe from Bon Appetit in early January but finally got around to making it. What took so long you ask? Buying chorizo. I was attracted to this soup because it just seemed hearty and flavorful and totally different. It is absolutely all of those things - and more.
I absolutely love it when I've just finished making something... go to take a taste of it... and and subsequently knocked off my socks. Is that an expression? But when I put the spoon in the broth, I was blown away by the rich, salty flavor. It made immediate sense why the original recipe suggested including sour cream. It's a phenomenal neutralizer and refreshing.
Let it be known that the two keys to this recipe are: (1) chorizo and (2) paprika.
- I first used chorizo in a soup back in 2012 by accident. It was a very happy accident and what really drew me to this recipe initially. Finding chorizo was not super challenging but it was more expensive than I wanted to pay. So much so that I half'd the recipe just to cut down on costs. I am just one person, so it's fine. But yes, you absolutely need chorizo for this. No substitutes.
- Paprika. I've only ever used paprika in small amounts. Recipes normally call for a "pinch" of it but this recipe calls for 1/3 cup! Here are all the other times I've used paprika, just a friendly fyi.
- Bonus? I crisped up the potato skins leftover from peeling the potato. It was a really wonderful touch and super easy.
- Cook bacon in a large pot over medium heat, stirring occasionally. Remove from the pot when the bacon is beginning to brown but not yet crisp. Approx 5–7 minutes. Transfer to paper towels.
- Add onions to same pot and cook, stirring often, until golden and softened, 8–10 minutes. Then add garlic and cook, stirring, until softened, about 3 minutes.
- Add tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes.
- Return bacon to pot and then add potatoes, chorizo, mushrooms, broth, paprika, and cayenne. Bring the pot to a boil and then turn the heat down to just a simmer.
- Let the stew simmer for about 25 minutes or until the potatoes are tender. Soup is done when potatoes are tender.
- Divide stew among bowls and top with sour cream, dill, and a few grinds of pepper.
6 bacon slices, chopped
2 medium sweet onions, finely sliced
8 garlic cloves, thinly sliced
3 Tbsp. tomato paste
2½ lb. russet potatoes, peeled, cut into ¾" pieces
2 lb. smoked Spanish chorizo, cut into rounds, halved into half-moons
1 lb. button mushrooms, cut into ½"-thick wedges
8 cups low-sodium chicken broth
⅓ cup hot smoked Spanish paprika
½ tsp. cayenne pepper
1 cup sour cream
2 cups torn dill
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