Best 5 Drunken Potato Chorizo Soup Recipes
Drunken Potato Chorizo Soup: A Flavorful Symphony in a Bowl
Indulge in a culinary journey with the tantalizing Drunken Potato Chorizo Soup, a hearty and flavorful dish that promises to warm your soul on a chilly day. This delectable soup showcases a harmonious blend of tender potatoes, savory chorizo, and a touch of intoxicating Guinness beer, creating a symphony of flavors that will delight your taste buds. As you delve deeper into this article, you'll discover not only the recipe for this exceptional soup but also a delightful array of other culinary creations that will leave you craving more. From the classic Beef and Barley Soup, a hearty and comforting dish perfect for a cozy evening, to the aromatic Chicken Tortilla Soup, a vibrant and flavorful fiesta in a bowl, this article is your ultimate guide to creating unforgettable soups that will impress your family and friends. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure that will tantalize your senses and leave you longing for more.
MEXICAN CHORIZO AND SWEET POTATO SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.
- Photograph by Christopher Testani
Nutrition Facts : Calories 582, Fat 27 grams, SaturatedFat 5 grams, Cholesterol 101 milligrams, Sodium 840 milligrams, Carbohydrate 51 grams, Fiber 9 grams, Protein 36 grams
CHORIZO-POTATO STEW
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
- Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.
GREENS, POTATO & CHORIZO SOUP
Blend spinach, rocket and potato to make this vibrant soup. The chorizo and red chilli garnish is really special, providing a fantastic flavour contrast
Provided by Diana Henry
Categories Starter
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat half the olive oil in a large saucepan and fry the onion until soft but not coloured, about 12 mins. Add the garlic and cook for 4 mins more. Tip in the potatoes, turn to coat, season and add about 75ml water. Cover, reduce the heat to low and cook for 12 mins, stirring occasionally. Pour in the stock, bring to the boil and continue to cook, uncovered, for 20 mins until the potatoes are completely tender. Leave to cool.
- Heat the remaining olive oil and the butter in a medium saucepan over a medium heat. Toss in the spinach, season and cook for a few minutes until wilted.
- Add the wilted spinach, any liquid from the pan and the rocket to the potato mixture. Use a hand blender to blitz to a smooth purée, or pulse the mixture in a food processor if you prefer a chunkier soup (you may need to do this in batches).
- To make the garnish, heat the oil in a frying pan and fry the chorizo for a few minutes. Add the chillies and garlic, and cook until the garlic is softened but not brown - this will happen quickly so watch it carefully. Reheat the soup if needed, divide between bowls and top with the chorizo garnish to serve.
Nutrition Facts : Calories 375 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2.1 milligram of sodium
MEXICAN CHORIZO AND CORN SOUP
This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.
Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
DRUNKEN SWEET POTATO CASSEROLE
Thanksgiving wouldn't be Thanksgiving without this dish. I've no idea where the recipe came from originally--my grandmother has been making it since long before I was born.
Provided by helowy
Categories Yam/Sweet Potato
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until done.
- Skin and mash potatoes while still warm. Add butter and salt to taste. Add milk until the consistency is like creamy mashed potatoes.
- Put potatoes in a 2 quart casserole dish. Scoop a hollow in the center of the potatoes and create a rim of potatoes around the edge of the pan. Set aside.
- In a double boiler, cook 1/4 lb butter, brown sugar, egg, and bourbon, stirring constantly, until thickened (1/2-3/4 hour--in my experience it never really thickens).
- Poor this syrup into the center hollow of the casserole and over the whole top.
- Line the edges of the casserole with the mini marshmallows.
- Bake at 350F for 45 minutes or until the sauce is a very dark brown.
Tips:
- To make the soup more flavorful, use a good quality chorizo. Spanish chorizo is a good option, but you can also use Mexican chorizo or another type of spicy sausage.
- If you don't have any Guinness, you can substitute another type of dark beer. However, Guinness gives the soup a unique flavor that is hard to replicate with other beers.
- Feel free to add other vegetables to the soup, such as carrots, celery, or onions. You can also add a can of black beans or corn for a more hearty soup.
- Serve the soup with a dollop of sour cream, a sprinkle of shredded cheese, and a few slices of avocado. You can also serve it with a side of crusty bread or crackers.
Conclusion:
This drunken potato chorizo soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new soup recipe, give this one a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
