Wednesday, November 24, 2010

Chorizo, Bean and Brussel Sprout Soup

This is one of the most delicious soups I have ever made. I based it off this recipe, but with a significant variation which saved two hours of cooking time, turning it into a soup that could be made in 20 minutes.

It involves:

5 oz dry cured chorizo (I used Daniele chorizo, which I am completely addicted to)
1 small onion
2-3 large cloves garlic
2 big handfuls (?) of brussel sprouts
1 small bag frozen shelled soybeans
1 small sausage (I used Garrett County Farm chorizo, because I love it, but any sausage that you love will work)
Chicken broth (I use Knorr chicken broth powder and water)

Finely dice the dry cured chorizo and put it into a pot over low heat. As the fat renders and it gets crispy, chop your onion. Add the onion, stir, then mince the garlic and add that. Let this saute over the same low-ish heat until the onion is translucent. Also, fill your kettle with water and set it to boil (unless you're using actual chicken broth, in which case, boil that)

Meanwhile, wash your brussel sprouts, trim off the ends, and halve them. When the onion is good to go, add the brussel sprouts and toss them. Let them fry a bit - rumor has it, this is what gets rid of the bitterness. When the water/chicken broth boils, pour 6 cups of it into the mix (adding chicken broth powder if you're going that route.) - actually, you might wanna do 5 cups and one cup water, depending on how salty your chicken broth is. Mine was just a hare too salty. Anyhow, yeah, add the boiling liquid and turn the heat to high. Meanwhile, slice your sausage into thin rounds and put it in a pan on low heat. When your liquid has returned to a boil and been boiling for approx 4 minutes, add the frozen soybeans. Once it's returned to a boil, it takes another 4 minutes or so for the soybeans to cook.
I should say that this is a corrected version - I cooked the brussel sprouts for ca. 8 minutes before adding the soybeans, and then cooked all that for 5 minutes or so, and my brussel sprouts were overdone. It wasn't the end of the world, but it would have been better if they were less mushy.
Anyhow, ladle into a bowl and top with some of the fried sausage. Serve with some good crusty bread.

It's seriously incredible. The brussel sprouts and beans are nice and buttery (I really wanted to use fava beans, but couldn't find any in the store), the dry-cured chorizo bits are crispy, the fried sausage is slightly chewy, and the broth is rich and porky. Really warms the soul.

1 comment:

Chocolate Covered Bacon said...

Another recipe to have. This is good for the family and with the kids. I would love to prepare this at home.