Chorizo and Cabbage Soup

2012-12-03
  • Average Rating: (0 / 5)
  • Serves: 8
  • Prep Time: 20m
  • Cook Time: 30m
  • Ready In: 50m

Ingredients

  • 4 Tablespoons Unsalted Butter
  • 2 Leeks, halved and sliced
  • 2 Carrots, halved and sliced
  • 2 Stalks Celery, halved and sliced
  • 3 Cloves Garlic, minced
  • 1 Teaspoons Dry Thyme
  • 3 Tablespoons Flour
  • 1/2 Cup Dry White Wine
  • 3 Litres Chicken Broth
  • 1/2 Pound Chorizo Sausage, 1/4" slices
  • 2 Yukon Gold Potatoes, diced
  • 1/2 Cabbage, sliced thin
  • 1 Teaspoon Salt
  • 1 Bay Leaf
  • 1/2 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Black Pepper, freshly ground

Method

Step 1

Heat a large pot, melt butter. Add leeks and sauté for about 10 minutes.

Step 2

Add the carrots, celery and thyme and cook for a few minutes.

Step 3

Add the flour, cook for about 5 minutes. Add the wine. When the smell of the alcohol disappears add the chicken broth slowly, whisking. Add the chorizo, potatoes, cabbage, salt and a bay leaf.

Step 4

Add the chorizo, potatoes, cabbage, salt and bay leaf. Bring to a boil, reduce heat and simmer until the vegetables are cooked, approximately 20 minutes.

Step 5

Bring to a boil, reduce heat and simmer until the vegetables are cooked, approximately 20 minutes.

Step 6

Turn off the heat add the Cayenne and black pepper, taste for salt and add if necessary. Remove bay leaf. Top with parsley and enjoy!


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