I love winter weather. It doesn’t take much beating coming from the snow shovel, and is greeted with steaming hot soup. It is a problem for me that my winters are very busy. Between coaching basketball and holding down a daily job, I find it hard to find time to heart soup. I think it can make canned soup, but even good ones like Progresso just don’t do it for me. I have decided to take care of the winter soup summer approach. Every Monday I will make a new soup and half of it will be in the freezer for later use. The other half, I will eat and write recipe reviews for this site.
I get most of my ideas from epicurus.com. I’ll provide a link to the page at the end of the review so you can compare my soup with the original recipe if you’d like.
Soup: Chorizo, Corn, and Potato.
Date: 9th of July 2008
Ingredients:
3/4 pound chorizo
extra virgin oil
2/3 cup onion, chopped
3 jalapenos, deseeded and chopped
3 cups (24 ounces) low sodium chicken stock
1 cup of water
5 potatoes, peeled, peeled and cut into 1 inch cubes
10 oz. frozen corn
3 tablespoons lime juice
cup fresh cilantro, chopped
salt and pepper
cheese and sour cream (optional) back
The How To:
Brown the chorizo in a skillet over medium-high heat. When well cooked, drain off all the fat and sear the meat. I will skip the practice later.
In a large pot, heat the oil and add the onions and jalapenos. Cook over medium heat until the onions are soft (about six to eight minutes).
When the onions are soft and golden in color, add water, potatoes and boil. Once boiling, reduce the heat to medium-low and cook for 15 minutes or until the potatoes are soft and mashed. . Get excited sometimes.
mashed potatoes with a fork Make everything great mashed potatoes well. Return the potatoes to the mixture.
Add the wheat and brown chorizo. Simmer for three minutes, stirring occasionally.
Add lime juice and cilantro. Salt and pepper as needed.
With cheese and cream (optional).
Review:
I loved the way the soup (from jalapenos and chorizo) and the sweet one (from wheat and potatoes) together. ¾ lb of chorizo is way more than soup; Use it to balance how much of a food lover you are. I thought the lime juice and cilantro were a little overpowering. I would discount any of them if I were to make the soup again.
Thank you, the customer was very happy. They are very large (especially if you add as much chorizo as I do) and can be a meal in itself. I think it will last well and I can’t wait for this winter again.
Grade: B
Click here to see the original recipe.
