John Myers
Ingredients for 4 servings:
- 2 bell peppers, green and red
- 2 garlic cloves
- 4 m.-sized onion(s)
- 200 g chorizo or paprika salami
- 0.1 g saffron powder
- 1 bay leaf
- 750 ml vegetable stock
- olive oil
- Sea salt and pepper
- 1 kg potatoes
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Chorizo soup
Wash the bell peppers, remove the seeds, and cut into strips. Finely chop the garlic. Cut the onions into sixths and cut the peeled potatoes into approximately 2 cm pieces. Peel and slice the chorizo. Heat 2 tablespoons of olive oil in a wide saucepan. Fry the bell peppers over high heat for 2-3 minutes, then remove from the pan. Add the onions and chorizo to the pan and fry for 1-3 minutes. Add the garlic and fry briefly. Add the potatoes, 1 pod of ground saffron, and 1 bay leaf, and pour in the stock. Bring everything to a boil and simmer over medium heat for 15-20 minutes. Add the bell peppers and cook for 3-5 minutes. Season with coarse sea salt and pepper.
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