Winter in New York has been unpredictable. It's freezing one day, and then feels like spring the next. Our beloved studio manager, Yukimi, felt under the weather today, so we made some potato soup to soothe her throat. This soup is simple, but rich and feels good on a cold day.
Serves 5
INGREDIENTS
4 large russet potatoes, peeled and cut into cubes
1 onion, sliced
3 cloves garlic, diced
5 c veg or chicken stock
60 g chorizo, diced
Handful sage leave
2 tbs butter
Olive oil
RECIPE
Fry the diced chorizo in a little olive oil. Once crispy, remove from the heat and drain. Save the olive oil aside. Add fresh olive oil to the pan and fry a handful of sage leaves for a minute till they are crisp. Drain the leaves on a paper towel and add a little salt to them. Combine the chorizo oil and the sage oil in a little cup and set aside. Try not to eat the chorizo and sage while you cook the soup.
Add sliced onion to a pot with butter and a little oil. Add salt and garlic. Sauté for a few minutes. Add the potato cubes and cook together for 5 minutes. Add stock to come all the way up at least 3 inches above the potatoes. Cover and cook until potatoes are tender for 30 mins approx.
Ladle the mixture in a blender and blend till totally smooth. Return to pot and heat throughout. If it's too thick, thin it out with a little stock, or milk. Ladle into bowls and top each bowl with chorizo, sage, and a little bit of the reserved oil.
Originally published on February 23, 2023 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 (North America-based) or subscribe here to get the recipe first.
