Patatas Riojanas Soup
I like to use the sweeter Dulce chorizo but if you prefer a spicier soup then I would suggest you use Picante Chorizo
Ingredients
- 750 gr Waxy Potatoes
- 2 large White Onions peeled and finely sliced
- 2 large Carrots peeled and cut in chunks
- 3 large sticks Celery thoroughly washed and sliced
- 2 Red Peppers grilled, skin and seeds removed
- 250 gr fresh Chorizo Sausage cut into one-centimetre dice
- 50 ml good quality Extra Virgin Olive Oil
- 600 ml good quality Chicken Stock
- 1 large glass good Spanish White Wine preferably white Rioja at least 250 ml
- 3 large cloves of Garlic peeled and crushed
- 1 heaped tablespoon Plain Flour
- 1 heaped tablespoon Sweet Spanish Paprika
- ½ teaspoon fresh Thyme Leaves
- 1 Bay Leaf
- Sea Salt and freshly ground Black Pepper
- Freshly chopped Parsley to garnish
Equipment
- 1 Large heavy bottomed Pan
Instructions
- Pour the olive oil into a large, heavy bottom pan and gently sauté the Chorizo, sliced onion, carrots, and celery for about fifteen to twenty minutes until the onions are soft and translucent.
- Add the garlic slices and potato and cook for five more minutes stirring constantly.
- Add the flour and cook out for two more minutes keeping stirring.
- Pour in the stock and white wine into the onion and chorizo mixture and add all the remaining ingredients and stir.
- Bring to the boil, then reduce heat and simmer on low until potatoes are cooked. Be sure to check the level of the cooking liquid adding a little water if needed.
- When the potatoes are well cooked and start just to break up correct the seasoning, add the parsley, stir and serve.
Notes
in the Chorizo. Sulphites in the Wine. Tried this recipe?Let us know how it was!