I hate to admit this, but we have still not finished moving! Oh, sure ... Most of the new place looks okay, but what lies beneath is wickedly messy. That aside, I’m keen to pass along this tasty little recipe before you indulge too heavily in the delights of an American Thanksgiving.
This is an excellent Fall or Winter soup. It’s one of many I made in using up a bucket-load of frozen chicken stock in the process of moving house. The original recipe - which I modified slightly - comes from the 2015 September/October edition of The Costco Connection. With its spicy chorizo sausage, this truly great soup doesn’t need much salt.
Tomato, Sausage, and Spinach Soup:
1/4 c. (60 mL) olive oil, divided
1 large onion, diced
2 garlic cloves, thinly sliced
1 tbsp. (15 mL) granulated sugar
1 yellow-fleshed potato, peeled and diced
One 28-oz. (796 mL) can diced tomatoes with juice
3 c. (375 mL) chicken stock (commercial or homemade)
2 chorizo sausages, rinsed and diced
2 c. (500 mL) fresh spinach, rinsed, stemmed, and sliced into strips
Salt and coarsely ground pepper, to taste
In a large pot, heat 2 tbsp. olive oil on medium heat. Add onion, garlic, and sugar, reducing heat to low. Stir constantly for 5 min. until onion and garlic are tender and slightly caramelized.
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Stir together onion, garlic, and sugar in olive oil. |
Add potato, tomatoes, and stock, briefly bringing to a boil before lowering heat to simmer 15 min., or until the potato is soft. Cool about 10 min. before puréeing in batches with a regular or stick blender. Return to medium heat.
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| Continuing to stir, add potato, tomatoes, and stock. |
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| Cook until potato is soft. Cool slightly and purée. |
In small skillet, heat remaining olive oil. Add chorizo, stirring constantly until golden brown, about 5 min. Transfer to hot soup, stirring occasionally about 5 min. to allow flavors to blend. Season to taste. Stir in spinach. Yields 4-to-5 servings.
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Hot soup for a cold day. Delicious! |
