Thursday, April 13, 2017

Recipe: Black Bean and Chorizo Soup

Black Bean and Chorizo Soup
Food and Wine Magazine, Dec 2016, p.74
5 stars

This soup recipe, from Kathy Gunst's cookbook Soup Swap, rivals (in a different way) the America's Test Kitchen Chicken Tortilla Soup recipe which we love.  The soup offers a punch of flavors in every bite and is SUPER easy to make!

Ingredients:  black beans, onions, Spanish-style dried chorizo, garlic, chicken stock, cumin, bay leaf, thyme sprig, parsley sprig, Mexican crema, avocado, radishes, cilantro, lime wedges, extra-virgin olive oil, Kosher salt, pepper, tortillas

  • Used 2 cans of black beans instead of dried beans (next time, use 3 cans of black beans)
  • Used 1 onion instead of 3
  • Used fresh chorizo instead of dried
  • Used creme fraiche (instead of Mexican crema) since we had it in the house
  • Reduced cooking time by a lot since we used canned beans

No comments:

Post a Comment