Drunken Potato Chorizo Soup Food

MEXICAN CHORIZO AND SWEET POTATO SOUP

Steps:

• Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.
• Photograph by Christopher Testani

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.

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
• Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
• Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

POTATO AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

SATISFYING POTATO & CHORIZO SOUP

Steps:

• Bring a medium pot of lightly salted water to boil. Add the potatoes and let them cook until fork tender, roughly 10-12 minutes depending on how small or large you cut them. Your choice if you want to peel the potatoes or not. I like to leave them on since there is great nutrition in the skins. Drain the cooked potatoes and set aside.
• Set a heavy bottomed stock/soup pot over a medium flame and add the olive oil. Once it is warm, add the chorizo and saute, watching it doesn't burn. After about 4-5 minutes your oil should have quite a red tinge to it and the chorizo will be fully warmed through. Remove the chorizo from the pot using a slotted spoon and set-aside. Leave the oil in the pot.
• Continuing with medium heat, in the same pot with the olive oil, saute the onion and garlic for about 6-8 minutes. Watch it doesn't burn.
• Deglaze the pot with a bit of the broth, stirring to release anything stuck to the bottom and then add in the rest of the broth. Bring to a boil then add in the cooked potatoes. (You could cook the potatoes in the broth if you prefer, saves dirtying another pot -- however you'd likely have to add more broth).
• Let that mingle for a few minutes and then remove from the heat. Use an immersion blender to puree the soup. If you left the skin on your potatoes, you'll get little red flecks in the soup when it's all mixed up.
• Return the soup to the heat and add the chorizo back in, along with the pepper, cayenne if using, plus the carrots (or other veg) and parsley. Let it come back to a gentle simmer, cover and let cook until the carrots are tender. Of course if you're using something like spinach this won't take long. Season with salt if necessary, though likely your broth was salt enough. Enjoy!

DRUNKEN POTATOES

Steps:

• Peel and slice the potatoes thinly.
• Preheat the oven to 375 degrees.
• Put the potato slices in a pie plate you've sprayed with cooking spray (or greased).
• Overlap the slices.
• Pour the vermouth over the potatoes.
• Sprinkle with salt and pepper.
• Dot with butter.
• Bake them, uncovered, for 30 to 40 minutes or until they are tender.

GREENS, POTATO & CHORIZO SOUP

Steps:

• Heat half the olive oil in a large saucepan and fry the onion until soft but not coloured, about 12 mins. Add the garlic and cook for 4 mins more. Tip in the potatoes, turn to coat, season and add about 75ml water. Cover, reduce the heat to low and cook for 12 mins, stirring occasionally. Pour in the stock, bring to the boil and continue to cook, uncovered, for 20 mins until the potatoes are completely tender. Leave to cool.
• Heat the remaining olive oil and the butter in a medium saucepan over a medium heat. Toss in the spinach, season and cook for a few minutes until wilted.
• Add the wilted spinach, any liquid from the pan and the rocket to the potato mixture. Use a hand blender to blitz to a smooth purée, or pulse the mixture in a food processor if you prefer a chunkier soup (you may need to do this in batches).
• To make the garnish, heat the oil in a frying pan and fry the chorizo for a few minutes. Add the chillies and garlic, and cook until the garlic is softened but not brown - this will happen quickly so watch it carefully. Reheat the soup if needed, divide between bowls and top with the chorizo garnish to serve.

SMOKED FISH AND POTATO SOUP WITH CHORIZO

Steps:

• Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, about 5 minutes.
• Add chorizo and potatoes and stir to coat, then cook for 5 minutes, stirring. Add bay leaf and broth and bring to a boil, then lower heat to a simmer. When potatoes are nearly tender, about 10 minutes, add leeks and cook for 5 minutes more. Taste broth and add salt as necessary.
• Add smoked sable and piquillo peppers and simmer for 10 minutes, then turn off heat to let flavors mingle.
• Reheat soup to serve, adding chopped cilantro at the last minute. Serve with lime wedges for squeezing into bowls at the table.