Most of the time, food does not have to be complex or
difficult to make in order to be warm, comforting, and delicious. I find that
comfort food that takes too much time and torture to make is not comforting.
Not only will the cook be stressed, but
stress spreads like wildfire. Instead of creating something that takes
hours and dirties every pan, pot, and utensil in your kitchen, why not just
make food that is easy and delicious?
This potato chorizo soup is simple, but the flavors pop. The
sweetness of the peas with the spiciness of the soy chorizo are a wonderful combination.
You will be surprised at how complex this dish tastes. Serve with toasted
rounds of sourdough and you would have a delightful meal for any day of the
week.
Potato Chorizo Soup
Serves 4-6
5-7 medium yukon gold potatoes, about 2 pounds
½ a medium yellow onion
3-4 cloves of garlic
6-8 cups of vegetable broth
12 oz of thawed frozen peas, or cooked fresh peas, organic preferred
12 oz soy chorizo
Salt and pepper to taste
Dice the Yukon gold
potatoes. Dice the onion and garlic.
In a heavy soup pot, combine all
three with the vegetable broth and pepper. Cook
on medium for about 20-30 minutes until the potatoes are tender. Blend with an emersion blender, or cool
and blend with a blender. Add the peas
and soy chorizo. Stir together,
taste, and add more salt and pepper as needed. Heat for about 5-10 minutes, to allow the flavors to meld. Serve.
