potato, chorizo, and rapini soup
The chilly weather is here and we're looking to make all the warm hearty meals like this delicious soup! It's simple to make and uses local chorizo, potatoes, and rapini. Cuddle up with a bowl of this soup for lunch or dinner.
half bunch rapini
1 teaspoon olive oil
1 onion chopped
3/4 cups chopped dry-cured chorizo sausage
700g yellow-fleshed potatoes (about 5) peeled and cut into 1/2 inch cubes
4 garlic cloves
1 teaspoon sweet paprika
1/4 teaspoon hot pepper flakes
3 cups sodium-reduced chicken broth
4 teaspoons lemon juice
1/2 teaspoon salt
1 cup of green beans
Step 1: Trim 1/2 inch (1 cm) from ends of rapini stems; cut rapini crosswise into thirds, separating leaves and stems. Set aside.
Step 2: In a Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion and sausage, stirring often, until onion is beginning to soften, about 2 minutes. Add potatoes; cook, stirring occasionally and adding up to 1/3 cup water as needed if potatoes begin to stick to the bottom of the pan, about 8 minutes.
Step 3: Add garlic, paprika, and hot pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broth and 3 cups water; bring to boil. Reduce heat and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.
Meanwhile, in a large saucepan of boiling water, cook rapini stems for 2 minutes. Stir in leaves; cook until stems are tender-crisp and leaves are wilted about 1 minute. Drain. Stir rapini, lemon juice, salt, and pepper into the soup.
The recipe listed out above and the image are courtesy of Canadian Living.