Potato Garlic Chorizo Soup
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 384 |
| pro | 17 g |
| total fat | 22 g |
| sat. fat | 7 g |
| carb | 31 g |
| fibre | 4 g |
| chol | 45 mg |
| sodium | 1,111 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 26 |
| vit A | 5 |
| vit C | 58 |
| folate | 12 |
A hint of Spanish flavour from the sausages makes this utterly delicious. No chorizo? Try smoked sausage or kielbasa.
Ingredients
Preparation
Peel potatoes. Quarter lengthwise; cut crosswise in 1/4-inch (5 mm) thick slices. Set aside.
In large saucepan, cook sausages over medium heat for about 3 minutes or until browned; remove and set aside. Drain fat from pan and wipe out.
In same saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, for about 5 minutes or until tender. Stir in potatoes; cook, stirring, for 2 minutes.
Add tomatoes, paprika, bay leaf and 4 cups (1 L) water; bring to boil. Reduce heat and simmer for 30 minutes.
Add sausages; simmer for about 15 minutes or until potatoes are tender. Discard bay leaf. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
In large saucepan, cook sausages over medium heat for about 3 minutes or until browned; remove and set aside. Drain fat from pan and wipe out.
In same saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, for about 5 minutes or until tender. Stir in potatoes; cook, stirring, for 2 minutes.
Add tomatoes, paprika, bay leaf and 4 cups (1 L) water; bring to boil. Reduce heat and simmer for 30 minutes.
Add sausages; simmer for about 15 minutes or until potatoes are tender. Discard bay leaf. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
Source : Canadian Living Magazine: March 2008
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