Autumn has arrived in Buenos Aires.
Warm clothes are making their way to the front of the closet and countless soup recipes are waiting to be made.
Soup is NOT big here in BA. I guess that makes sense, since overcooked beef or masa isn’t involved.
Last winter my Argie friends went gaga over my sopa de papa. I like to keep it interesting and add different components from time to time. Normally I stick with a vegetarian recipe, but this week I decided to mix it up and replace the swiss chard with cured chorizo. It’s the best potato soup and makes me feel like a 14-year-old girl in Outback Steakhouse.
All of the ingredients cost a hefty 40 pesos (9 bucks) and would of been half the price if I left out the chorizo colorado. It feeds 6-8 people and can easily be made vegan/healthy without the addition of cream, butter, & chorizo.
Potato & Chori Soup ::
- 2 kilos potatoes
- 2 fat leeks, white parts only
- 2 onions, sliced
- 6 cloves of garlic, minced
- 2 links of chorizo colorado, sliced in half moons
- 1/2 cup of cream
- 2-3 TBS butter
- green onion, green parts only, sliced
- water or vegetable stock
- salt & pepper
With soups, the longer they cook the more flavor they develop, so be patient and use a low flame. Since this is a white soup, you don’t want to brown your vegetables, cook them low and slow.
Begin by heating a pot over medium heat and saute the chorizo in a little butter til most of the fat has rendered out. Remove the chori, set aside, and add your sliced leeks and onion to the chori oil. Lower the heat and cook for 20 minutes. Add the garlic and a pinch of salt and continue to cook for 10 minutes.
Wash and peel the potatoes and cut them into 1 inch pieces. Add the potatoes, cover with water or vegetable stock and bring to a boil. Lower to a light simmer, throw on the lid and cook for 20-30 minutes til potatoes are fork tender.
Cut your chorizo into crumbly pieces and slice the green onion. Set aside.
Add cream, loads of black pepper, and a big pinch of salt to the soup. Grab a hand immersion blender and puree directly in the pot til a velvety lump-free texture is achieved. Cook for another 5 minutes, taste & readjust seasoning. Throw half of the green onion in the soup and the remaining butter. Stir constantly til the butter is melted.
Spoon soup into deep bowls and garnish with crumbled chorizo and green onion. Eat immediately.
Soup is always better the next day. So feel free to stash it in the fridge once it’s cooled and slurp it down for dinner the next night.