Potato and Chorizo Soup
Photography by Aaron McLean.
Serves: 4-6
INGREDIENTS
4 tablespoons olive oil
1 onion, sliced
2 carrots, peeled and diced
3 semi-dried sausages, such as chorizo or cabanossi, sliced
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
900 grams floury potatoes, peeled and diced
6 cups chicken or vegetable stock
2 cups finely shredded green cabbage
To serve
1⁄4 cup chopped flat-leaf parsley
1⁄4 cup purchased pesto – optional
METHOD
Heat the olive oil in a large saucepan. Add the onion, carrots, sausages, garlic and rosemary, cover and cook gently until the onion is very soft.
Add the potatoes and stock, season and bring to the boil. Reduce to a simmer and cook until tender. Mash some of the potatoes to make a coarsely textured soup.
Add the cabbage and simmer until just cooked. To serve: Stir in the flat-leaf parsley and ladle into warm bowls. Top with a dollop of pesto.
Vegetable Stock: heat a little oil in a large pot and add a chopped onion, leek and carrot, a stick of celery, a tomato, a few mushrooms and 2 cloves of garlic. Toss, cover and sweat the vegetables over a low heat for about 10 minutes, stirring occasionally so as not to let them scorch. Add 2 1⁄2 litres of water, 4 peppercorns, a few parsley stalks and a bay leaf. Bring slowly to the boil, skimming as necessary and simmer for 2-3 hours.
Cool and strain, pressing down on the vegetables to extract maximum flavour. Refrigerate for 2-3 days or freeze.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!