This warming and slightly spicy soup is perfect for warding off chilly nights. Served with slices of a rustic loaf (spread it with butter and minced garlic, wrapped in foil, and heated in the oven for 20 minutes) and a red Spanish Rioja, it becomes a hearty meal perfect for guests.
INGREDIENTS
- 1-2 tbsp olive oil
- 2 pounds of Spanish chorizo or other spicy sausage, sliced into 1/2″ rounds
- 1 large yellow onion, chopped roughly
- 2 cloves of garlic, diced
- 1 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 1/2 tsp
- 1 14 oz. jar of roasted red peppers, sliced lengthwise
- 1 8 oz. can of diced tomatoes (fire-roasted tomatoes work very well here)
- 2 Russet potatoes, peeled and cut into large dice
- 4 cups of chicken stock
- 1/2 cup shredded Manchego cheese (optional)
PREPARATION
1. Heat the olive oil over medium heat in a large saucepan.
2. Sautee the sausage slices and onion until the onions are transparent and the sausages are just starting to brown.
3. Add the garlic, paprika and stir occasionally until the garlic is fragrant, about 1 minute.
4. Add red peppers, the tomatoes (with their juice), and potatoes. Cover with chicken stock.
5. Turn the heat to low and simmer for 1 1/2 hour, stirring infrequently. Ladle into warmed bowls and top with shredded Manchego cheese, if desired. Serve with warm garlic bread.
