Soup of the Month

Cook With Aloha

Baby Red Potato, Chorizo and Asparagus

4 Tbspextra virgin Olive Oil 
1 mediumVidalia onion, finely chopped
4 largegarlic cloves, minced 
10 babyMelissa’s Baby Red potatoes, cut into quarters
 3 linksGoya Spanish chorizo sausage, sliced into 1/4-inch thick rounds
2bay leaves 
6 cupsOrganic chicken or vegetable broth 
½ poundfresh 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

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