Basque Chorizo Soup Food

CHORIZO-POTATO STEW

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
• Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

BASQUE CHORIZO AND LENTIL SOUP

Steps:

• Place the lentils in a large soup pot.
• Add enough cold water to cover them by 3 inches.
• Bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the whole sausages and 2 tablespoons of the olive oil.
• Cook the lentils for about 45 minutes.
• Add the potatoes, carrots, onions and green and red peppers, and cook for about 20 minutes longer, until the vegetables are fork-tender.
• Cut each chorizo in half, and serve 1 piece to a bowl.
• Season to taste with salt, and serve.

CHORIZO WHITE BEAN AND VEGETABLE SOUP

Steps:

• Heat olive oil over medium-high heat in a large Dutch oven or other heavy soup pot.
• Add the chorizo links, reduce heat to medium and brown the links well on all sides. Transfer to a plate to cool. THE CHORIZO WILL NOT BE FULLY COOKED.
• Add the onion to the Dutch oven and cook 4-5 minutes or until beginning to soften, stirring often.
• Add the carrot and celery and cook 2-3 minutes or until beginning to soften, stirring often.
• Add the bell peppers and Poblano peppers. Cook 2-3 minutes, stirring often.
• Add the zucchini and/or yellow squash and cook another 2-3 minutes or until softened, stirring often.
• Add the garlic and cook briefly and stir, 15 seconds or so or until fragrant.
• Slice the chorizo into approximately 1/4-inch slices and place in the Dutch oven.
• Add the chicken broth, cannellini beans, diced and crushed tomatoes, thyme, bay leaf, paprika and crushed red pepper flakes.
• Bring to a boil, reduce heat to low and simmer uncovered for 25-30 minutes or until vegetables are tender.
• Add the red wine vinegar, parsley and salt and black pepper, to taste.
• Serve with freshly grated Manchego cheese.

BASQUE VEGETABLE SOUP

Steps:

• In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.

BASQUE CHORIZO

Steps:

• Mix all ingredients in a container that you can refrigerate. Put in the fridge over night and mix again in the morning. Stuff into hog casings (or not). cook or grill to recommended temp (160 f ). Its easy to cut this recipe in half if you want just a little.
• Or you can sub wild game for the meat in any amount if you are a hunter.
• Just remember sausage needs a certain amount of fat for taste.

BASQUE LENTIL POTATO SOUP

Steps:

• Sort and rinse the lentils.
• Combine the lentils, water, potato, carrot, celery, onion, undrained tomatoes, and chorizo in a large heavy saucepan.
• Bring to a boil and reduce the heat.
• Simmer for 1 1/2 hours.
• Add the beef bouillon, catsup, and worcestershire sauce.
• Simmer for 30 minutes or longer.
• Season with salt to taste.
• Serve in a bread bowl for a special treat.