Potato Celeriac Leek Soup with Chorizo

November 30th, 2009  |  Pork, Soup, Yankee Cook Recipes   |  No Comments »

Potato Leek Celeriac Soup with ChorizoAfter what’s beginning to seem like weeks of heavy Thanksgiving leftovers, I decided it was time for a light meal. I wish I could be one of those people who can be satisfied with a light cleansing soup of just boiled vegetables, but I’m not. Call me greedy. Call me anemic. Either way I need protein and iron, even if it’s just a small amount to round out a meal.

Today was farmer’s market day and I picked up some lovely winter vegetables – leeks, celeriac (celery root), beets, potatoes, cabbage and a stalk of Brussels sprouts. I also stopped by the local meat stall and bought a pound of fresh chorizo made from naturally raised pork.

The following is a very satisfying, flavorful and low-fat soup. Perfect for a light post-feast meal. I only used one sausage in this recipe both to keep it light and also to keep the flavor focused on the soup. The chorizo adds the perfect amount of spice to complement the celeriac’s sweetness, and browning brings a needed crisp texture to this otherwise smooth soup.

Potato Celeriac Leek Soup with Chorizo – serves 2

1 T butter
3 small or 2 large leeks, tops removed, cleaned and chopped
3 small or 2 medium boiling potatoes, peeled and chopped
1 medium celeriac, peeled and chopped
3 C chicken or vegetable stock
1/4- 1/2 t smoked salt
1 fresh chorizo sausage
1 T sour cream
1 T chopped scallion

In a large stockpot, melt butter and add leeks. Cook until softened, 5 minutes. Add chicken stock, potatoes and celeriac. Bring to a boil, reduce heat and simmer, covered for 20 minutes or until the vegetables are fork-tender.

Meanwhile slice chorizo into discs. Heat a skillet over a medium flame and add chorizo slices. Brown either side, then cover for 5 minutes.

Transfer soup to a heat resistant blender or food processor. Blend until smooth.

Garnish with a spoonful of sour cream and a sprinkle of chopped scallion. Top with cooked chorizo.

Ingredient origins: Butter – Maine; Organic leeks, celeriac, potatoes, scallions – Massachusetts; Organic chicken stock – Oregon; Smoked sea salt – Maine; Fresh chorizo – New Hampshire; Sour cream – Dallas (normally I buy sour cream from Vermont since there are such fantastic dairies, but this was the only one I could find the day before Thanksgiving)

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