Sunday, March 18, 2012

Anti-Inflammatory Recipe: Sweet Potato & Chorizo Soup (Jamie Oliver)

On this day after St. Patrick's day, a day full of March Madness & by madness I mean basketball AND snow falling in the Pacific Northwest, I decided to make a homey soup from one of my favorite cookbooks.
Actually this cookbook is Ellie's, she got it for Christmas and has made some dinners for us.  She loves it because there are numerous pictures for EACH recipe (one per page) & its all pretty simple but the flavors are complex & amazing!

This is a picture from the start of today's soup:  Sweet Potato & Chorizo Soup.
carrots, celery, onions, garlic, parsley & sweet potatoes tossed in a heaping teaspoon of curry powder & sauteed in EVOO.

I just googled JAMIE OLIVER & SWEET POTATO CHORIZO SOUP & it looks like a ton of folks have blogged about it or its been in newspapers.  So yay, you dont have to take my word for it, you can take theirs too!  My change up was that I used bulk chicken chorizo sausage handmade in my local grocery store & cooked that before adding to the soup. I put it all in the VitaMix for a super smooth consistency & it was a tad spicy, but not too much.  DELISH!!

Now back to the spring cleaning of vacuuming, cleaning out all kitchen shelves & cupboards & putting in new, fresh contact paper.  And now the snow has stopped, the sun is out with black clouds on the horizon.  Tis Spring!

PS:  Here's the recipe, too easy for a weekend meal, but just right for today!  Try it!
1 ¾ quarts chicken stock, preferably homemade
olive oil
2 large carrots, peeled
2 celery stalks, sliced evenly
2 medium onions, peeled and rough chopped
2 cloves garlic, peeled and sliced
1 ¾ pounds sweet potatoes, peeled and rough chopped
7 ounces chorizo sausage, sliced
small bunch fresh parsley, fine chopped
1 heaped teaspoon Madras curry powder
sea salt and freshly ground black pepper
1 fresh red chile, fine diced
Bring the stock to boil in a saucepan. Let it simmer on the back burner.
Bring a large pot to medium-high heat. Pour in the olive oil. Put all the chopped and sliced foods (including the chorizo) into the hot oil.  Add the curry powder and mix it all up.
Cook until the carrots have softened but are not falling apart and the onions have turned a little golden, about 10 minutes.
Pour in the hot stock. Give the soup a stir and let it come to a boil. Reduce the heat and simmer the soup until the sweet potato is cooked through, about 10 minutes.
Season the soup with salt and pepper. Stir. Taste. Season it to your taste.
Blend the soup with an immersion blender (easiest) or by pouring it into a large blender or food processor.
*My alterations:  
I used bulk chorizo CHICKEN sausage & cooked it up separately.
I used "Bombay Curry" from the Bay Cafe (Lopez Island Washington) which isnt straight up curry, its a mixture of yumminess!