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Catalan Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Catalan Soup

This recipe makes 6 servings

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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 mg
% RDI: -
calcium 5
iron 12
vit A 91
vit C 18
folate 11

Earl Johnson collaborated with two students — one Spanish and one Portuguese — to refine this vegetable-and-chorizo soup.

Ingredients

  • 3 carrots
  • 2 large potatoes, (1 lb/500 g)
  • 1 small turnip
  • 7-1/2 cups beef stock
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp pepper
  • 1/4 tsp ground saffron or turmeric
  • 1 bay leaf
  • 6 oz chorizo sausages, chopped
  • 2 tbsp 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.)

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