Creamy Spanish Soup (Print)
Savory soup with smooth potatoes, rich chorizo, and bright vegetables. Quick, easy, and ideal for cool evenings with a crusty loaf.
# Ingredients:
01 -
1 tablespoon of olive oil.
02 -
9 ounces of sliced Spanish-style chorizo, spicy or mild.
03 -
Chopped green bell pepper.
04 -
Finely diced yellow onion.
05 -
Minced garlic cloves, 4 total.
06 -
Peeled and chopped carrot.
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1 teaspoon of dried oregano.
08 -
Cumin powder, 1 teaspoon.
09 -
1 teaspoon of sweet paprika.
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A teaspoon of salt.
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Black pepper, a teaspoon.
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Cayenne pepper, ¼ teaspoon for some heat.
13 -
2 tablespoons of tomato paste.
14 -
All-purpose flour, 2 tablespoons.
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1.7 pounds of waxy potatoes.
16 -
6 cups of chicken stock.
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¾ cup heavy cream.
18 -
2 tablespoons of chopped fresh parsley.
# Steps:
01 -
Cut potatoes into small chunks. Dice the onion, carrot, and bell pepper. Mince garlic cloves. If chorizo has casing, peel it off, then slice.
02 -
Pour olive oil into a large pot and heat. Sear chorizo for 3 minutes. Toss in the chopped bell pepper and cook about 2. Stir in onion and garlic, cook another 2 minutes.
03 -
Add carrot and sprinkle all the spices on top. Stir and cook for a couple of minutes so the aroma comes out.
04 -
Add tomato paste first and stir it in, then coat everything with flour. Mix in potatoes and pour in chicken stock. Let it boil, then cover and simmer for about 15 minutes until potatoes soften.
05 -
Stir in heavy cream and parsley. Heat for 3 more minutes. Adjust salt if needed and serve hot alongside some crusty bread.
# Notes:
01 -
Waxy potatoes have the best texture here.
02 -
Stick with cured Spanish chorizo, not the raw Mexican kind.