POTATO, CABBAGE & CHORIZO SOUP RECIPE - (4/5)

Potato, Cabbage & Chorizo Soup Recipe - (4/5) image

Provided by ltrodrigu

Number Of Ingredients 10

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3 tablespoons olive oil
1 large yellow onion, halved and thinly sliced
2 large garlic cloves, minced
3 small links Spanish chorizo (about 5 ounces total), sliced 1/4-inch thick
2 bay leaves
2 1/2 Yukon Gold potatoes, peeled and cut into bite-size pieces
1/4 medium green cabbage, cored and thinly sliced
Sea salt
Freshly ground black pepper
8 cups chicken stock or water

Steps:

Heat oil in a medium pot over medium heat. Add onions and garlic and sweat until softened but not colored, about 5 minutes. Add chorizo and bay leaves and cook gently until chorizo colors onions, about 5 minutes. Add potatoes and sauté until beginning to soften on the outside, about 5 minutes. Add cabbage and season with salt and pepper. Pour in enough chicken stock to just cover vegetables and increase heat to high. Once stock comes to a boil, reduce heat to medium-high and simmer until potatoes are fork-tender but not mushy, about 20 minutes. Season with salt and pepper to taste.