Chorizo and Cabbage Soup

Summary

Recipe Details

Serves: 8
Difficulty: Easy
Prep: 20 Minutes
Cook: 30 Minutes
Budget: $0-10

Ingredients

4 Tablespoons Unsalted ButterL
2 Leeks halved and sliced
2 Carrots halved and sliced
2 Stalks Celery halved and sliced
3 Cloves Garlic Minced
1 Teaspoons Dry Thyme
3 Tablespoons Flour
1/2 Cup Dry White Wine
3 Liters Chicken Broth
1/2 Pound Chorizo Sausage 1/4" slices
2 Yukon Gold Potatos diced
1/2 Cabbage sliced thin
1 Teaspoon Salt
1 Bay leaf
1/2 Teaspoon Cayanne Pepper and Black Pepper

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Directions

1. Heat a large pot, melt butter. Add leeks and sauté for about 10 minutes.
2. Add the carrots, celery and thyme and cook for a few minutes.
3. Add the flour, cook for about 5 minutes. Add the wine. When the smell of the alcohol disappears add the chicken broth slowly, whisking. Add the chorizo, potatoes, cabbage, salt and a bay leaf.
4. Add the chorizo, potatoes, cabbage, salt and bay leaf. Bring to a boil, reduce heat and simmer until the vegetables are cooked, approximately 20 minutes.
5. Bring to a boil, reduce heat and simmer until the vegetables are cooked, approximately 20 minutes.
6. Turn off the heat add the Cayenne and black pepper, taste for salt and add if necessary. Remove bay leaf. Top with parsley and enjoy!