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     Soup Archive  

SOUP OF THE MONTH

Baby Red Potato, Chorizo and Asparagus

4 Tbsp extra virgin Olive Oil  
1 medium Vidalia onion, finely chopped
4 large garlic cloves, minced  
10 baby Melissa's Baby Red potatoes, cut into quarters
 3 links Goya Spanish chorizo sausage, sliced into 1/4-inch thick rounds
2 bay leaves  
6 cups Organic chicken or vegetable broth  
˝ pound fresh asparagus, cut into 2-inch pieces, tough ends removed and discarded

In an 8 quart stock pot, heat the oil.  Add chopped onion, and sauté for a few minutes.  Add minced garlic and cook for an additional minute.  Add the potatoes and continue cooking the vegetables for an additional 3 minutes.

Add the chorizo, bay leaf and the chicken (or vegetable) broth. Bring soup to a boil, then reduce heat to a simmer and cook uncovered for 20 minutes. Remove bay leaves and discard. 

Add the fresh asparagus to the pot and cook soup for an additional 5 minutes.  Taste the asparagus - it should still be slightly firm to the bite; taste the soup for seasoning and adjust with salt and freshly ground black pepper to taste.  Drizzle your best extra virgin olive oil on top of each portion just before serving. 

Yield: 6 servings

 

 

 

 

 
 
           
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