Basque Potato Soup
Source of Recipe
Farmhouse Cookbook
List of Ingredients
1 pound chorizo or Italian sausage, cut into 1/2-inch thick rounds
1 small onion, peeled and cut into 1/2-inch chunks
2 pounds tomatoes, cut into 1-inch chunks
4 medium Russet potatoes, peeled and cut into 1/2-inch chunks
1/4 cup coarsely chopped fresh parsley
1 cup diagonally sliced celery (3 to 4 ribs; 1/2-inch thick slices)
2 tablespoon chopped fresh celery leaves
4 cups Rich Beef Stock or Chicken Stock, good quality canned broth or water
1 bay leaf
4 large sprigs fresh thyme, or 1/2 teaspoon dried
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon dried red pepper flakes (optional)
Salt and freshly ground black pepperRecipe
1. Brown the sausages in a large heavy saucepan over medium-high heat, about 4 minutes. Add the onion and cook, stirring, until it begins to turn translucent, 5 minutes. Do not let burn, but don't be concerned if it turns golden at the edges.
2. Add the reminaing ingredients through the red pepper flakes (if desired), stir, and cover. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender and the sausage is cooked through, about 30 minutes. Stir the soup occasionally as it simmers. Season to taste with salt and pepper, and serve immediately. 6 servings.
|
|
member logon
