Catalan Soup
Earl Johnson collaborated with two students — one Spanish and one Portuguese — to refine this vegetable-and-chorizo soup.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 250 |
| pro | 13 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 24 g |
| fibre | 3 g |
| chol | 25 mg |
| sodium | 1.378 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 12% |
| vit A | 91% |
| vit C | 18% |
| folate | 11% |
Suggested Recipes
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3 carrots
2 large potatoes (1 lb/500 g)
1 small turnip
7-1/2 cups (1.875 L) beef stock
2 stalks celery, chopped
1 large onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) ground saffron or turmeric
1 bay leaf
6 oz (175 g) chorizo sausage, chopped
2 tbsp (25 mL) long-grain rice
Preparation:
Peel carrots, potatoes and turnip; dice.
In Dutch oven, bring stock to boil. Add carrots, potatoes, turnip, celery, onion, garlic, pepper, saffron and bay leaf; return to boil. Reduce heat to medium-low; cover and simmer for 30 minutes.
Add chorizo and rice; cover and simmer until rice and vegetables are tender, about 20 minutes. Discard bay leaf. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days.)
Additional Information
Tags:
Soups and Stocks; Spanish-Portuguese; Meat-Pork; Vegetables; Rice; Boil/Simmer;
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