Tuesday, January 24, 2017

Chorizo, potato, and chick pea soup


We are still awaiting winter here in Buffalo. My birthday is right around now and I can't help but think of all the times in my life when my birthday parties were cancelled or postponed due to snow storms, but this year it was just over 50 degrees the other day! The past few winters have been so mild. I don't really want blizzards and storms, but I do miss things like a white Christmas and a nice blanket of snow for the winter. I love living here for the seasons, but they are blending together more and more every year. January could be 100 degrees though and it will still be prime soup time for me! 

This soup here is hearty and spicy - full of smoked chorizo sausage, potatoes, chick peas, poblano peppers, and corn. It will warm you up from the inside out on a chilly (or even not-so-chilly) winter day. This recipe will serve about four people. Serve with a side of buttered crusty bread or even a pile of corn tortilla chips, to cool off your mouth. A dollop of sour cream on top is also a nice touch.


Chorizo, potato, and chick pea soup
olive oil, for cooking
2 links (about 1/3 lb.) smoked chorizo sausage, halved lengthwise and sliced into about 1/2-inch pieces
6 green onions, sliced, with whites and greens separated
3 garlic cloves, minced
salt and freshly ground black pepper, to taste
1 teaspoon smoked paprika
1 teaspoon dried oregano
a pinch of cayenne pepper, optional (omit for less heat)
4 tablespoons all-purpose flour 
5 cups water
2 large yellow potatoes
1 can (15.5 oz.) chick peas, drained
1/2 cup frozen roasted poblano peppers*
1/3 cup frozen corn kernels
4 oz. cream cheese, at room temperature, cubed

In a large soup pot or Dutch oven, heat about 1 tablespoon of olive oil over medium heat. Add the sausage and cook, stirring occasionally, until it is browned. Add the white portions of the green onions, minced garlic, a good pinch of salt, a few grinds of pepper, smoked paprika, oregano, and cayenne, if using. Stir well and cook for just about 30 seconds. Then stir in the flour and cook for about another 30 seconds.

Whisk in the water. Then add the potatoes, chick peas, peppers, and corn. Let the soup come to a boil and then reduce to a simmer. Cook, stirring often, until the broth thickens and the potatoes are fork tender, about 20-30 minutes. Stir in the cream cheese and let cook until it is melted and incorporated. Stir in the green portions of the green onion, reserving some for garnish. Taste and season with salt and pepper, if needed.

*My grocery store sells bags of frozen chopped roasted poblano peppers. If you cannot find these, you can chop and add a fresh poblano when you brown the sausage. Or, you can roast and peel your own.


What was I cooking one year ago?: banana chocolate chip cake
Two years ago?: cheddar, ham, & broccoli quinoa casserole
Three years ago?: French onion mac n' cheese
Four? coconut cream pie
Five?: pistachio orange cardamom shortbread bars
Six?: sweet & sour acorn squash
7?: Tom Kha Gai (Thai chicken coconut soup)

10 comments:

  1. Jan. is definitely a soup season. This looks satisfying and very delicious, Amy.

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  2. sounds delicious! we have had a mild winter...but most winters in TN are mild so that's nothing new. yesterday it was 48/feels like 45 after a week in the 60s, and so many people walked into the library lamenting "my face is freezing!" "it's so cold" and i'm like, ha you have no idea what cold is! :)

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  3. We've had some cold weather, but overall the temperatures have been pretty moderate. I'll take that! It's still soup weather, though, and we're making -- and eating -- gallons of it. This looks like a good one -- SO much flavor. Thanks!

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  4. Love the flavors in this soup! Chorizo and poblanos always get me! Here's to mild winters!

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  5. Beautiful soup Amy, I love the creaminess of it...nothing like a tasty and flavorful soup like this to beat the cold.
    I hope you are having a nice week :)

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  6. I love this smoky paprika bowl of comfort food! Looks perfect for a Winter night!

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  7. Sounds good! Perfect soup weather now.

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  8. Yes, this has been one crazy winter. We had a few days in the 60's but we're back to snow and cold. I've never added chorizo to soup, but yours sounds excellent!

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  9. Your soup reminds me of a Portuguese soup…yummy no matter the temperature. As for snow and cold, I believe you have both now…enjoy! By the way, happy birthday.

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  10. Yep...things are certainly warming up but it doesn't keep us from making soup. :) Love the flavors in this one!

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