1/2 pound chorizo sausage
1 yellow onion (finely chopped)
2 cloves garlic (minced)
2 cups crushed tomatoes
3 cups chicken broth
1 russet potato (1/2″ cubed, approximately 1 1/2 cups)
1 TBSP lapsang souchong tea (ground or crushed with a mortor and pestle)
1 TSP chili powder
1 TSP paprika
1 TSP cayenne pepper
1 meyer lemon (zest and juice)
1 cup heavy cream
1/2 cup harvarti cheese (grated)
2 cups fresh spinach
salt and pepper
As I’m typing this, inside my house, away from the -30 degree (celsius for any Americans reading this!) weather, I’m fairly happy to be back home in Calgary. Shortly after Christmas, I departed from Canada for a three week adventure in the United Kingdom and Denmark. On this adventure I encountered delicious food, more pubs than you could shake a stick at and, of course, Hogwarts…but I digress, these are all stories for another day.
Today it is cold. Really, really damn cold. When it’s cold, all I want to do is wear my sweatpants, my TMNT bunnyhug and sip some soup. So, I did just that. I had some lapsang souchong tea kicking around the house and since I hadn’t used tea in a recipe since the summer, I thought its smokey flavour fit the bill perfectly for a tomato and chorizo style soup. I know it must sound weird reading through the ingredient listings…tea, lemon, cream, but, trust me, it all works! If you don’t trust me, then I dare you to make a liar out of me.
Time to cook! Place the sausage in a large pot, drizzle with some olive oil and cook on medium-high heat until it is completely cooked through, about 5 minutes. Spoon out the cooked meat and cooking oil, leaving just enough oil to coat the bottom of the pot. Now, toss in the onions, minced garlic and let cook until the onions soften, another 5 minutes or so. Next, add the following seven ingredients to the pot as well as the juice of the meyer lemon. Once the mixture starts to bubble, reduce to low heat and let simmer for 20 minutes.
On a side note, take a big whiff of your soup after stirring in those ingredients. Doesn’t the lapsang souchong tea make it smell amazing? Smokey deliciousness here we come!
(In the meantime…tidy up your living room! I know it’s messy…)
After that time, the chunks of potato should be, at the very least, fork tender. If that’s the case, let the lemon zest, cream, shredded cheese and spinach join the soup party. You can now return the cooked sausage to the pot as well. Give the pot a good stir until the cheese melts away into nothingness and you’re left with a thick, rich-tasting soup. Let the soup cook for another 10 minutes. Finally, take a sip, season with salt and pepper to taste and you’re done! Bam!
Total cook time…40 min
3 Comments to “Top Secret Smokey Tomato And Chorizo Soup”
- Top Chef Canada: Taking The Challenge Home, Week 8
- Top Chef Canada: Taking The Challenge Home, Week 7
- Lemon Rosemary Beer Granita
- Top Chef Canada: Taking The Challenge Home, Week 6
- Top Chef Canada: Taking The Challenge Home, Week 5
- Appetizers & Co.
- Ask Dan
- Calgary & Area
- Monday Night Supper Club
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States