Yesterday’s wet, icy weather sent me immediately into hyper-soup mode. Luckily, I had planned ahead and had all the ingredients for a family favorite (yes, even Catherine will — grudgingly — eat this one).
The recipe is from a terrific blog, A Year of Slow Cooking. I tossed everything into the slow-cooker and let it bubble away while I worked. At dinnertime, I hit it quickly with the immersion blender (the most fun kitchen appliance EVER!) and dinner was served. The recipe calls for sour cream to cut the heat; you could swap it for Greek-style plain yogurt or do as we did last night and serve it as is.
With a possible 6 inches of snow on the way today in lower Fairfield County, and a snow day already called here in Greenwich with nary a flake in sight, maybe you want to head to the market and get this cooking away at your house.
7 cups chicken broth
7 oz.chorizo sausage, sliced
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 3/4 lbs.(about 3 large) sweet potatoes, peeled and chopped
2 garlic cloves, minced
1 tsp. curry powder
1/2 tsp. crushed red pepper flakes
8 Tblsp. sour cream (for serving)
- Use a 6-quart slow cooker. Pour in the chicken broth and add the sliced chorizo (no need to brown first).
- Add the carrots, onion, sweet potatoes, and garlic.
- Stir in the curry powder and chile flakes.
- Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours (low is better). Before serving, use a hand-held stick blender to blend the soup completely.
- Ladle into bowls and serve with a dollop of sour cream. Makes 8 servings.