Brutus
CGN Ultra frequent flyer
1.2 liters chicken broth
2 lbs Chorizo sausage (raw or pre-cooked)
Sherry (white fortified wine)
1 carrot diced
3 stalks celery, cut small
Three yellow potatoes diced
1 shallot
3 cloves garlic diced
1 350ml can diced tomatoes
Olive oil
I frying pan
4 quart saucepan
One fistful Mexican black beans you presoaked overnite.
Put olive oil in frying pan get it hot, place in it chorizo sausage cut as you like, once oil is hot add some sherry. Get it browned then remove from pan.
In same pan lightly fry up first garlic, shallot, spuds.
Next add your carrots, celery, tomatoes, black beans. Add salt pepper.
Low heat twenty minutes, remove from heat.
Take your saucepan, now add chicken broth then immediately your cut up sausage.
Whenever you desire add your lightly fried vegetables to the broth & sausage.
If you feel you must add maybe two three cups cold water.
Bring it to a boil. Then turn it to simmer covered, for at least 40 minutes.
Makes for at least six adult servings.
Edit: hey folks, forgot to add, remember when your sausage is first browned and u removed it from the heat?
Just like your mom used to do with bacon, place it in a porcelien or metal bowl lined with paper towel. To readily absorb the excess fat from the chorizo, while u wait to add it once again, to your frying pan & veggie ingredients. So u take away some of that artery clogging fat from this recipe.
This soup has a very nice yet subtle flavour.
I blame it on the sherry zapped sausage and lighter chicken broth mostly.
2 lbs Chorizo sausage (raw or pre-cooked)
Sherry (white fortified wine)
1 carrot diced
3 stalks celery, cut small
Three yellow potatoes diced
1 shallot
3 cloves garlic diced
1 350ml can diced tomatoes
Olive oil
I frying pan
4 quart saucepan
One fistful Mexican black beans you presoaked overnite.
Put olive oil in frying pan get it hot, place in it chorizo sausage cut as you like, once oil is hot add some sherry. Get it browned then remove from pan.
In same pan lightly fry up first garlic, shallot, spuds.
Next add your carrots, celery, tomatoes, black beans. Add salt pepper.
Low heat twenty minutes, remove from heat.
Take your saucepan, now add chicken broth then immediately your cut up sausage.
Whenever you desire add your lightly fried vegetables to the broth & sausage.
If you feel you must add maybe two three cups cold water.
Bring it to a boil. Then turn it to simmer covered, for at least 40 minutes.
Makes for at least six adult servings.
Edit: hey folks, forgot to add, remember when your sausage is first browned and u removed it from the heat?
Just like your mom used to do with bacon, place it in a porcelien or metal bowl lined with paper towel. To readily absorb the excess fat from the chorizo, while u wait to add it once again, to your frying pan & veggie ingredients. So u take away some of that artery clogging fat from this recipe.
This soup has a very nice yet subtle flavour.
I blame it on the sherry zapped sausage and lighter chicken broth mostly.
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