Potato Cabbage Chorizo Soup Recipe 45

Steps:

• Place the sliced chorizo evenly into a large pan and bring it up to moderate to high heat. You shouldn't need any oil for this dish as the chorizo will provide plenty of it. Cook the chorizo until the oil has been released and the pieces have started to crisp up, which should take around 5 to 6 minutes.
• Set aside the chorizo on a side dish, retaining the oil in the pan.
• Add the garlic, onions and chilli flakes and continue to cook until the onion is translucent, another 5 minutes or so (omit the chilli flakes if you prefer it less spicy).
• Add the potatoes and the cooked chorizo and cook for a further 1 minute.
• Add the stock and bring to the boil.
• Cover and simmer for 6-8 minutes.
• Add and stir in the cabbage.
• Cover and simmer for a further 10 to 12 minutes until the potatoes are falling apart.
• Season with salt and pepper and serve in a deep bowl.

Steps:

• In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.

Steps:

• Heat oil in a medium pot over medium heat. Add onions and garlic and sweat until softened but not colored, about 5 minutes. Add chorizo and bay leaves and cook gently until chorizo colors onions, about 5 minutes. Add potatoes and sauté until beginning to soften on the outside, about 5 minutes. Add cabbage and season with salt and pepper. Pour in enough chicken stock to just cover vegetables and increase heat to high. Once stock comes to a boil, reduce heat to medium-high and simmer until potatoes are fork-tender but not mushy, about 20 minutes. Season with salt and pepper to taste.

Steps:

• In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.

Steps:

• Combine all ingredients except half-and-half in slow cooker.
• Cover. Cook on high for 6 hours.
• Remove 2 cups vegetables and 1 cup liquid from cooker and puree in blender. Return to cooker and stir in half-and-half. Cook 20 minutes more.