    Chorizo and Spring Green Broth with Sherry
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helengraves.co.uk recipe for a delicious and filling soup that combines the sprightly spring green with smoky, spicy chorizo. Pork and cabbage is an eternal combination, as much a delight to the eye as to the palate. Thanks Helen!
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Ingredients
1 large onion
2 cloves garlic 100g chorizo (I used a pre-cooked one sliced very thinly, but any will do) 1/2 head spring greens 2 medium potatoes A slug of dry sherry 500 ml chicken stock Olive oil, S&P Method/steps
1 Chop onion finely and add to a heated 10cm pool of oil, fry gently for 5 minutes
2 Chop/crush the garlic, wash and cube potatoes (no need to peel) add pan with sherry, cook for 2 minutes 3 Add stock, a bit of S and lots of P, cook for a further 15 minutes 4 Chop greens finely 5 3 mins before end fry chorizo in hot frying pan (no need for oil) 6 Mash pots in soup a bit then add chorizo and oils from pan (I use a bit of water to deglaze) and greens, cook for further 4 mins 7 Serve with a hunk of bread (we had sourdough) warming, filling quick and simple Reviews
Review by isobel ,
Wednesday, 13 January 2010
Really good soup - quick, tasty and cheap!
We didn't have any greens to hand, so used spinach instead - quite a good substitute. Go easy on the salt, though! |
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