chorizo and cabbage soup
rating:This is a recipe by Hugh Fearnley-Whittingstall, and not only tastes delicious, but is also the best kind of central heating in cold weather.
1 tbsp olive oil
4 fresh chorizo (or other spicy sausage), about 400g
1 large onion, finely chopped
1 leek, white only, finely chopped
1 large carrot, peeled and diced
1 small celery stick, diced
3 tbsp tomato purée
400g tinned cannellini beans, drained and rinsed
1 bay leaf
1 litre chicken stock
1 pinch cayenne pepper (optional)
180g Savoy or other cabbage, tough stalks removed, shredded
1 handful parsley leaves, chopped
Fine sea salt and freshly ground black pepper
Warm the oil in a big saucepan over a medium-high heat. Brown the sausages for eight minutes, until they render their fat, then remove and cut each into three
Reduce the heat to low and sauté the onion and leek in the chorizo fat until very soft but not browned. Add the carrot and celery, cook until softened (five minutes), then stir in the tomato purée, beans, bay leaf, sausages, stock and cayenne, and simmer, partially covered, for 30 minutes. Add the cabbage, simmer for 10 minutes, stir in the parsley, season and serve with crusty bread.
