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Rustic Pork Chorizo and Potato Soup with Chicken Stock
Hearty chorizo and potato soup in a light chicken stock base.
INGREDIENTS
4 Pork Chorizo Gluten Free Sausages, sliced into thick rounds
1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled, diced
2 sticks celery, diced
3 cloves garlic, finely chopped
6 cups chicken stock
INSTRUCTIONS
Heat the oil in a large pot over medium heat. Add the sliced chorizo and cook for about 4 to 5 minutes until it starts to brown and release its fat.
Check one piece with a thermometer if you wish. The sausage will be cooked through later in the soup, but you are aiming for at least 160°F inside by the end of cooking.
Lift the chorizo out with a slotted spoon and set aside, leaving the flavour in the pot.
Add the onion, carrots and celery to the pot. Cook for about 5 minutes until they soften.
Stir in the garlic and paprika. Cook for 1 minute until fragrant.
