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Subject: Potato Leek Soup?
Newsgroups: rec.food.cooking

============================

From: Sheryl Rosen 
Date: Sat, 12 Jan 2002 16:28:34 GMT
--------
I have a bunch of potatoes that I've had for about a month or 
so...wanted to use them up today because tomorrow the store will have a 
5lb bag of Maine all=purpose spuds for 88 cents, and I'm planning to buy 
more tomorrow. Don't need ALL those potatoes!

So I decided to make potato soup.

I bought leeks, and got this inspiration while at the market to use 
chorizo in the soup.  I was searching the web last night, and found, 
from canada.com, the following recipe.

I am reprinting it here in its original form, but I popped it into 
Mastercook and scaled it down for a more reasonable batch.  Will 
probably tweak it a bit, as I go....add some Sunny Paris for the herbs, 
for example. (although, I've never used chorizo, will they work 
together?)

                   *  Exported from  MasterCook Mac  *

          Potato and Leek Soup With Chorizo and Herbs (for 8-10)

Recipe By     : canada.com
Serving Size  : 9    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tbsps         butter
   1      lb            chorizo -- sliced 14" thick
   6      large         leeks -- including the
                        green, well washed and thinly sliced
   3      lbs           potatoes -- peeled and diced
   1                    2 -- cup   shallots,
                        finely chopped
   1      tsp           fresh thyme and sage or 12 tsp each of
                        dried
  10      cups          chicken broth
   1      cup           heavy cream (or milk if you prefer)
                        Salt and fresh pepper to taste
   2                    minced fresh chives or green onions for -- (2 to 
3)
                        garnish

Melt butter in a large heavy pot over medium heat, add chorizo and cook 
3-5 minutes until nicely browned. Remove with a slotted spoon and set 
aside. Add leeks, shallots, and herbs to the pot, cover, reduce heat to 
low and cook until leeks are tender, about 30 minutes. Stir 
occasionally. Add potatoes, reserved chorizo and broth and bring to a 
boil over medium heat, Reduce to low and simmer until potatoes are fork 
tender about 20-30 minutes. Stir frequently to break up the potato. (If 
you prefer a smoother soup you could puree the soup in batches at this 
point and then return to the pot) 
Over low heat, slowly stir in the cream or milk, and salt and pepper. 
Simmer for a few minutes before serving. 
Ladle soup into bowls, sprinkle with minced chives or green onions and 
serve. 
For a more colorful variation try adding 1 cup of pureed roasted red 
bell peppers or crushed tomatoes to the soup when you are adding the 
cream. 
                   - - - - - - - - - - - - - - - - - - 

Per serving (excluding unknown items): 523 Calories; 30g Fat (52% 
calories from fat); 28g Protein; 35g Carbohydrate; 68mg Cholesterol; 
2462mg Sodium

NOTES : Serves 8-10

_____

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From: Damsel in dis Dress 
Date: Sat, 12 Jan 2002 23:25:52 GMT
--------
Sheryl Rosen said:
>probably tweak it a bit, as I go....add some Sunny Paris for the herbs, 
>for example. (although, I've never used chorizo, will they work 
>together?)

I wouldn't use Sunny Paris with chorizo, but that's just me.  Here is a
recipe for making your own chorizo.  Maybe the ingredient list will help
you decide what to do (or what not to do).


                      * Exported from MasterCook *

                        Chorizo Sausage de Sonora

Recipe By     :Bruce C. Moffitt
Serving Size  : 0     Preparation Time :0:00
Categories    : sausage

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  ground pork
  3 1/2      teaspoons  salt
  6        tablespoons  pure ground red chile
  6              small  dried red chiles
  5             cloves  garlic -- minced
  2        tablespoons  dried oregano
  2          teaspoons  cumin seed -- crushed
  1           teaspoon  fresh ground black pepper
  1 1/2      teaspoons  sugar
  4        tablespoons  cider or wine vinegar
  2 1/2    tablespoons  water

Have everything cool. Break up the meat in a large bowl, sprinkle evenly
with the rest of the ingredients, cut in with two forks until evenly mixed,
then knead a bit with your hands until well mixed. At this point the
chorizo will keep for at least a couple weeks in your refrigerator, or let
it season for a couple days in your refrigerator, then wrap it in small
packages, (3-4 oz. is about right for two people), and it will freeze fine
for months. It can also be stuffed into casings and smoked like any other
pork sausage. 

Cuisine:
  "Mexican"
Source:
  "http://www.premiersystems.com/recipes/mexican/"

                                    - - - - - - - - - - - - - - - - - - - 

NOTES : Chorizo is great for breakfast. Thaw out a package, fry it up
lightly while breaking it up, and when fried, scramble in a few eggs. This
is wonderful by itself, or with tortillas.

Instead of the eggs, you can add a cup or so of Mexican beans to the fried
Chorizo. Mash them well while they fry, and you have "Frijoles Refritos con
Chorizo", excellent when eaten like grits or potatoes, and also excellent
as a taco, burrito or sandwich filling. Chorizo is also good to flavor up a
red chile sauce, a stew, or anything else that could use a bit of good
Mexican bite.

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From: Sheryl Rosen 
Date: Sun, 13 Jan 2002 03:37:51 GMT
--------
actually, as it turned out, I tasted the soup near the end of the 
cooking process.  The chorizo didn't add that much flavor, really (I was 
disappointed) and it needed something, so of course, I reached for SP. 

It was very good soup.  The chorizo didn't add much. Maybe there wasn't 
really enough, or maybe I diced it too small...or maybe it just wasn't 
the best chorizo in the world. Anything is possible.

I was thinking "I shoulda bought some pancetta..." (which I looked for, 
didn't find, and got the chorizo instead. Not that I can afford 
pancetta---but that's another story.). So I added the Sunny Paris and it 
turned out yummy.

Maybe my tastebuds just expect the flavor of SP with potatoes, since 
that's my favorite thing for potatoes.

It was a very comforting bowl of soup.

Might add some corn to some of the leftovers and turn it into corn 
chowder. :-)


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