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January 16, 2007

Chorizo and Bean Soup with Smoked Paprika and Sherry Vinegar

This soup was inspired by my coming across some apparently Spanish-style chorizo while shopping at Mollie Stone's. I'm not sure what made me decide to throw in rutabaga, because as far as I've been able to tell, it doesn't feature at all in Iberian cuisine. However, the Portuguese do make a stew that includes kale and potato, so perhaps the rutabaga is subbing for the potato. In any case, it tastes quite good.

This soup is very quick for something that tastes as rich as it does. I'll definitely be making it again.

I added the vinegar at the end of cooking because the soup tasted like it needed just a little something to pick up the flavors. It worked wonderfully. Something I need to keep in mind the next time a stew tastes a little blah - add some acid.

The Ingredients

The Steps

  1. Brown the chorizo in a soup pot. If a lot of fat has rendered out, you might want to tip some off before proceeding.
  2. Add the garlic and cook for a minute or so, stirring, until it gets fragrant.
  3. Add the rutabaga, kale, beans, chick peas, broth, paprika, and saffron. Simmer until the rutabaga is tender, about 20 minutes or so.
  4. Just before serving, stir in the sherry vinegar. Taste, adjust seasonings, and serve.

Posted by spaceling at January 16, 2007 09:48 PM


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