Rustic Chorizo, Tomato, and Spinach Soup
By America's Test KitchenPublished on October 7, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons olive oil 8 ounces Spanish-style chorizo sausage, sliced ¼ inch thick1 onion, chopped Salt and pepper 4 garlic cloves, minced½ teaspoon ground cumin 1 (28-ounce) can diced tomatoes 3 cups chicken broth 8 ounces (8 cups) baby spinach 1 teaspoon sherry vinegar
Before You Begin
Be sure to use dry-cured Spanish-style chorizo for this recipe and not the fresh, Mexican variety.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until beginning to brown, about 5 minutes. Add onion and ¾ teaspoon salt and cook until softened, about 5 minutes. Add garlic, cumin, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Add tomatoes and their juice and broth and bring to boil.
- Stir in spinach and cook, covered, until spinach is wilted and tender, about 2 minutes. Stir in vinegar. Season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons olive oil
8 ounces Spanish-style chorizo sausage, sliced ¼ inch thick
1 onion, chopped
Salt and pepper
4 garlic cloves, minced
½ teaspoon ground cumin
1 (28-ounce) can diced tomatoes
3 cups chicken broth
8 ounces (8 cups) baby spinach
1 teaspoon sherry vinegar
Ingredients
2 tablespoons olive oil
8 ounces Spanish-style chorizo sausage, sliced ¼ inch thick
1 onion, chopped
Salt and pepper
4 garlic cloves, minced
½ teaspoon ground cumin
1 (28-ounce) can diced tomatoes
3 cups chicken broth
8 ounces (8 cups) baby spinach
1 teaspoon sherry vinegar
Ingredients
2 tablespoons olive oil
8 ounces Spanish-style chorizo sausage, sliced ¼ inch thick
1 onion, chopped
Salt and pepper
4 garlic cloves, minced
½ teaspoon ground cumin
1 (28-ounce) can diced tomatoes
3 cups chicken broth
8 ounces (8 cups) baby spinach
1 teaspoon sherry vinegar
Why This Recipe Works
Chorizo sausage provides a meaty, smoky base for this soup. We add the spinach at the end to preserve its fresh taste.
Before You Begin
Be sure to use dry-cured Spanish-style chorizo for this recipe and not the fresh, Mexican variety.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until beginning to brown, about 5 minutes. Add onion and ¾ teaspoon salt and cook until softened, about 5 minutes. Add garlic, cumin, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Add tomatoes and their juice and broth and bring to boil.
- Stir in spinach and cook, covered, until spinach is wilted and tender, about 2 minutes. Stir in vinegar. Season with salt and pepper to taste. Serve.
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