Baby Red Potato, Chorizo and Asparagus
| 4 Tbsp | extra virgin Olive Oil | |
| 1 medium | Vidalia onion, finely chopped | |
| 4 large | garlic cloves, minced | |
| 10 baby | Melissa’s Baby Red potatoes, cut into quarters | |
| 3 links | Goya Spanish chorizo sausage, sliced into 1/4-inch thick rounds | |
| 2 | bay leaves | |
| 6 cups | Organic chicken or vegetable broth | |
| ½ pound | fresh asparagus, cut into 2-inch pieces, tough ends removed and discarded |
In an 8 quart stock pot, heat the oil. Add chopped onion, and sauté for a few minutes. Add minced garlic and cook for an additional minute. Add the potatoes and continue cooking the vegetables for an additional 3 minutes.
Add the chorizo, bay leaf and the chicken (or vegetable) broth. Bring soup to a boil, then reduce heat to a simmer and cook uncovered for 20 minutes. Remove bay leaves and discard.
Add the fresh asparagus to the pot and cook soup for an additional 5 minutes. Taste the asparagus – it should still be slightly firm to the bite; taste the soup for seasoning and adjust with salt and freshly ground black pepper to taste. Drizzle your best extra virgin olive oil on top of each portion just before serving.
Yield: 6 servings