Potato, Cabbage & Chorizo Soup

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from wsj.com

Ingredients

  • 3

    tablespoons olive oil

  • 1

    large yellow onion, halved and thinly sliced

  • 2

    large garlic cloves, minced

  • 3

    small links Spanish chorizo (about 5 ounces total), sliced 1/4-inch thick

  • 2

    bay leaves

  • 2 1/2

    Yukon Gold potatoes, peeled and cut into bite-size pieces

  • 1/4

    medium green cabbage, cored and thinly sliced

  • Sea salt

  • Freshly ground black pepper

  • 8

    cups chicken stock or water

Directions

Heat oil in a medium pot over medium heat. Add onions and garlic and sweat until softened but not colored, about 5 minutes. Add chorizo and bay leaves and cook gently until chorizo colors onions, about 5 minutes. Add potatoes and sauté until beginning to soften on the outside, about 5 minutes. Add cabbage and season with salt and pepper. Pour in enough chicken stock to just cover vegetables and increase heat to high. Once stock comes to a boil, reduce heat to medium-high and simmer until potatoes are fork-tender but not mushy, about 20 minutes. Season with salt and pepper to taste.

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