I have been on a chorizo kick lately. The spicier the better! This soup came together in a flash and it’s truly the chorizo that makes it so good.
In a nutshell: In a pot over medium heat I added some extra virgin olive oil, minced garlic and chopped onion. When the onion became slightly translucent I added the diced chorizo to brown. Next I tossed in diced potatoes, mixed it around and let it all hang out. When the potatoes were lightly browned I poured in half a Guinness and let it reduce. Then added in about 6 cups of broth, seasoned with salt, black pepper and a pinch or two of ground cumin. I put on the lid and let it come up to a boil. Once it was at a boil I stirred in chopped Swiss chard. (I normally do a version of this soup with kale, but the Swiss chard was a good substitute.) As soon as the Swiss chard was wilted I served it up with a touch of grated Manchengo cheese on top.
Mmmmm … Spicy, smoky goodness in a bowl.
That sounds reaaaaaaallllly good. 🙂 Chorizo makes all things better. It's like bacon in that way, I guess. If I just lost an arm and I had chorizo after that, I'd still be happy.
I definitely classify chorizo right up there with bacon!
We made this tonight and it came out great.
We used the following..
1 large onion
6 pressed garlic cloves
4 chorizo sausage links
1 lb new potato
half can of a porter beer
16 cups of Chicken Broth
salt / pepper
16 oz Crumin mushrooms
2 bundles of white/green chard
1 bundle of red chard
Made approx 32 cups