Catalan Soup

Author: Canadian Living

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

  • Portion size 6 servings

Ingredients

  • 3 carrots
  • 2 potatoes (1 lb/500 g)
  • 1 turnip
  • 7 1/2 cups beef stock
  • 2 stalks celery chopped
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground saffron
  • 1/4 teaspoon ground turmeric
  • 1 bay leaf
  • 6 oz chorizo sausages chopped
  • 2 tablespoons long grain rice

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 1378 mg
  • Protein 13 g
  • Calories 250.0
  • Total fat 12 g
  • Cholesterol 25 mg
  • Saturated fat 4 g
  • Total carbohydrate 24 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 91.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Catalan Soup

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