Imagine walking into your kitchen on a chilly evening, and there’s this enticing aroma swirling around—spicy, smoky, and just a touch earthy. That’s your creamy chorizo and Brussels sprouts soup simmering away, and let me tell you, it’s like wrapping up in a cozy blanket of flavors. I stumbled on this gem while trying to jazz up my usual soup repertoire, and now it’s a staple, warming the heart and soul with every spoonful.
Steps
- Cook diced chorizo in a large stockpot over medium-high heat for 3-5 minutes, stirring occasionally, until done. Remove the chorizo with a slotted spoon, keeping 2 tablespoons of the grease in the pot, and discard the rest.
- Add diced onion to the stockpot and cook in the chorizo grease for 5 minutes until the onion is soft and translucent, stirring occasionally. Add minced garlic and chopped brussels sprouts, cooking for an additional 3 minutes until the brussels sprouts start to brown.
- Pour in chicken broth and add diced potatoes, paprika, salt, and pepper, stirring to combine. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for 10-15 minutes until the potatoes are tender.
- For a smooth soup, blend it using an immersion or stand blender; for a thicker texture, leave it unblended. Stir in evaporated milk and the cooked chorizo, setting aside 1/4 cup of chorizo for garnish if desired. Adjust seasoning with more salt and pepper if needed.
- Serve the soup warm, garnishing with optional toppings like shredded Manchego or Parmesan cheese and chopped fresh parsley.
Ingredients
- 8 ounces of Spanish chorizo, finely diced
- 1 medium white onion, diced
- 2 cloves of garlic, minced
- 1 pound of brussels sprouts, finely chopped
- 4 cups of chicken broth
- 2 cups (approximately 1/2 pound) of diced Yukon gold potatoes
- 1 teaspoon of paprika
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of black pepper
- 1 (6 oz.) can of evaporated milk
- Optional toppings: shredded Manchego or Parmesan cheese, chopped fresh parsley, reserved chorizo
FAQ
- Can I use a different type of sausage instead of Spanish chorizo?
- Yes, you can substitute Spanish chorizo with another type of sausage. However, keep in mind that the distinct smoky and spicy flavor of chorizo adds a unique taste to the soup. If using a different sausage, you might want to adjust the seasoning to maintain the flavor profile.
- Is there an alternative to using evaporated milk for a creamy texture?
- Certainly! You can use heavy cream or half-and-half as substitutes for evaporated milk to achieve a creamy texture. If you prefer a dairy-free option, coconut milk or a creamy non-dairy milk could also work.
- How can I make the soup vegetarian?
- To make the soup vegetarian, omit the chorizo and use vegetable broth instead of chicken stock. You might want to add additional spices or smoked paprika to compensate for the flavor that chorizo provides.
- Can I prepare this soup in advance and reheat it later?
- Yes, this soup can be made in advance and stored in the refrigerator for up to three days. Reheat it over medium heat on the stove, stirring occasionally, until warmed through. You may need to add a splash of broth or milk to adjust the consistency when reheating.
- What other toppings can I use besides Manchego or Parmesan cheese?
- While Manchego or Parmesan cheese adds a nice touch, you can also top the soup with croutons, crispy fried onions, or even a dollop of sour cream for added flavor and texture.
Tips
- When sautéing the chorizo, make sure to use a slotted spoon to remove it from the pan, leaving some of the flavorful grease behind. This adds depth to the soup when you cook the onions and brussels sprouts in it.
- For a thicker consistency, incorporate diced potatoes into the soup. They not only add texture but also help thicken the broth as they cook.
- Consider using evaporated milk instead of heavy cream to achieve a creamy texture while keeping the dish lighter.
- Add a finishing touch by garnishing each bowl with shredded Manchego cheese or Parmesan and some freshly chopped parsley for an extra burst of flavor.
Equipment
- Immersion Blender – If you choose to make a pureed soup, an immersion blender is convenient for blending directly in the pot.
- Stand Blender – Alternatively, a stand blender can be used to puree the soup if an immersion blender is not available.
- Large Stockpot – A large stockpot is necessary for cooking the soup, especially if you don’t already have one suitable for making large batches of soup.
