POTATO, CABBAGE & CHORIZO SOUP RECIPE - (4/5)
Provided by ltrodrigu
Number Of Ingredients 10
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.
CHORIZO SAUSAGE WITH POTATOES AND CABBAGE
I had some leftover beer from another recipe that I wanted to use, so I came up with this dish. I served this over a bed of rice and mustard greens that were prepared as follows: sautee 4 slices of diced turkey bacon, 1 diced onion, 3 ribs of celery, and 3 cloves of garlic in 3 Tablespoons of butter, then add a large can of...
Provided by Robin DuPree
Categories Other Main Dishes
Time 2h30m
Number Of Ingredients 24
Steps:
- 1. Preheat oven 350F.
- 2. Saute in 1 Tablespoon of butter the bacon, onions, celery, jalapeno until almost tender, then add the garlic and temove from heat when done.
- 3. Melt the leftover butter and add it to the diced tomatoes, cream, and beer inside a casserole dish. Add the chili powder, cumin, paprika, Italian seasoning, salt, Worcestershire sauce, brown sugar and parsley to the liquid, mix.creole seasoning,
- 4. Now add the sautee to the liquid and mix thoroughly. Next add 3 oz of the crumbled cheese along with chorizo sausage, potatoes, and cabbage to the casserole dish.
- 5. Mix thoroughly, and cook covered until potatoes are tender. ,Approximately 1 hr 45 minutes - 2 1/2 houurs
- 6. Garnish with leftover cheese and cilantro.
- 7. Don't forget to add the juice of lime.
WARMING CHORIZO, POTATO AND CABBAGE SOUP
More of a quick stew than a light soup, this is a firm favourite of mine for those cold nights where you need something to warm the soul. It'll keep for a good few days as well.
Provided by Beasled
Categories One Dish Meal
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 598.1, Fat 19.9, SaturatedFat 7.4, Cholesterol 44, Sodium 698.3, Carbohydrate 85.4, Fiber 15.6, Sugar 14, Protein 23.5
CABBAGE-POTATO SOUP
Provided by Food Network
Time 45m
Yield 8 to 10 Servings
Number Of Ingredients 9
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.
CABBAGE AND POTATO SOUP
I got this recipe from a friend who found it in the Canadian Living magazine. It is my "special soup" that I serve on special occasions and to guests . Everyone loves it.
Provided by Dotty2
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat broth over medium heat.
- Add cabbage and potatoes.
- Cover and simmer about 10 minutes until potatoes are tender.
- In a large skillet, over medium heat melt butter.
- Add leeks and cook until tender.
- Stir in flour (into leek mixture) and cook 2-3 minutes.
- Add 1 cup half and half to the broth mixture.
- Add leek mixture to broth mixture.
- Add remaining ingredients.
- Stir in remaining 2 cups half and half.
- Cook over low heat 10-15 minutes.
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