Spicy Spanish potato soup

Ingredients for 4 servings:

• 700 g potatoes, peeled
• 250 g celery
• 200 g onion(s), cleaned
• 1 Jalapeño(s), red
• 500 g tomatoes
• 300g chorizo
• 2 tbsp rapeseed oil
• 650 ml meat broth
• 200 ml red wine (Rioja), semi-dry
• 2 cloves garlic, finely chopped
• ¼ tsp thyme, shredded
• 1 tbsp, heaped capers, some chopped
• Salt and pepper, freshly ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

with Rioja wine and chorizo ​​sausage

Cut the potatoes and cleaned celery into 6-8 mm cubes. Quarter the onion and slice into strips. Deseed the jalapeño and cut into small cubes. Blanch the tomatoes, peel them, halve them, remove the seeds, and then chop them. Halve the chorizo ​​sausage lengthwise and cut into half slices. Heat the oil, fry the onions and sausage slices. Deglaze with the meat stock and wine, bring to a boil, add the potatoes, celery, chili pepper, garlic, and thyme, and simmer gently for about 10-12 minutes. The celery should still have a slight bite. Then stir in the diced tomatoes and capers and season with salt and pepper. Finally, heat the pan again.