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Spanish Potato, Garlic & Chorizo Soup Recipe!
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🧂 Ingredients
3 tablespoons
of Olive Oil
250 g
of chorizo sausage
sliced into 1.5cm pieces
1
of large onion
chopped
4
large cloves of garlic
thinly sliced
3 teaspoons
of Trees Can't Dance Umami paste
125 ml
of white wine
1 KG
of potatoes
peeled and cut into 2.5cm cubes
500 ml
of hot chicken or vegetable stock
1 tablespoon
of sweet smoked paprika
1/2 - 1 teaspoon
of celery salt
1 teaspoon
of dried tarragon
1
of Sea salt & black pepper
50 g
of blanched almonds
toasted and coarsely ground
small handful of flat leaf parsley
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Instructions
1
Within a heavy-duty soup pot heat the oil on medium heat and fry the chorizo for
two minutes.
2
Decrease the heat and mix in the onion, garlic and chilli. Gently cook for 10
minutes, or until the onion has become tender.
3
Pour the white wine into the pot and lightly simmer for an additional minute to
evaporate the alcohol.
4
Incorporate the potatoes and stock and mix well. Add the paprika, celery salt
and tarragon, stir thoroughly and return to boiling.
5
Reduce the heat to low and gently simmer until the potatoes are thoroughly
cooked. Add a little boiling water to the pan if it looks like there’s not
enough liquid.
6
Season with salt and pepper to taste. Garnish with a scattering of the almonds,
a dash of parsley and a fine drizzle of olive oil.
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