Creamy Chorizo and Brussels Sprouts Soup
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 8 ounces Spanish chorizo, finely diced
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1 lb. brussels sprouts, finely chopped
- 4 cups chicken broth
- 2 cups (about 1/2 pound) diced Yukon gold potatoes
- 1 tsp. paprika
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1 (6 oz.) can evaporated milk
- optional toppings: shredded Manchego or Parmesan cheese, chopped fresh parsley, reserved chorizo
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Preparation
Step 1
Saute chorizo in a large stockpot over medium high heat until cooked, about 3-5 minutes, stirring occasionally. Remove chorizo with a slotted spoon. Reserve 2 tablespoons of grease in the stockpot, and discard the rest.
Step 2
Add onion to the stockpot, and saute in the chorizo grease for 5 minutes or until soft and translucent, stirring occasionally. Add garlic and brussels sprouts, and saute for an additional 3 minutes or until the brussels sprouts begin to brown, stirring occasionally. Add chicken broth, potatoes, paprika, salt and pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until the potatoes are tender.
Step 3
If you would like a pureed soup, blend soup using an immersion blender or stand blender. If you would like a chunkier soup, leave it as is. Stir in evaporated milk and chorizo, reserving 1/4 cup chorizo for toppings if desired. Season with additional salt and pepper if needed.
Step 4
Serve warm with toppings.
Step 5
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