Wednesday, September 14, 2011

It's a VLOG! Let's make soup.

It's almost autumn, and that means it's soup time in my house!  I love making soup.  I may have mentioned that before.  My specialty, which I've featured before on this blog, is my spicy chorizo soup.  It's a very hearty, spicy soup--great for a chilly fall evening.




I thought it would be fun if this time, instead of just sharing the recipe with you kind folks, I did a cooking demonstration for you.  So, if you want to watch me make soup, you've come to the right place!  If you'd like to cook along with me, check out the recipe beneath the video and get your ingredients ready.

Let's begin, shall we?



TB's Spicy Chorizo Soup

1 lb. spicy Chorizo - crumbled (I generally just use one package, so it's not always exactly a pound)
1/2 lb. smoked bacon - chopped (I use turkey bacon to make it healthier)
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
3 lg. russet potatoes - scrubbed clean, cubed
3 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
3-4 cups chopped kale (One large bundle will do, you can sub Swiss chard if needed, but I love kale)
1 cup half and half
salt and pepper - to taste



-In a skillet over medium-high heat, brown chorizo, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are almost tender.
-Add chorizo and bacon to pot; simmer for 10 minutes.
-Add kale and half and half to pot; season with salt and pepper; heat through.

You can add more hot sauce, like Cholula, if it's not spicy enough for you.  Serve with a really spongy bread for dipping!
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