|
1
|
tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
|
|
2
|
/4 pound chorizo, casings removed and diced
|
|
3
|
large russet potatoes, peeled and cubed
|
|
4
|
ribs celery, chopped
|
|
5
|
carrots, peeled and chopped
|
|
6
|
large onion, chopped
|
|
7
|
rounded teaspoon sweet paprika (about 1/3 palmful)
|
|
8
|
cloves garlic, finely chopped or grated
|
|
9
|
bay leaf, fresh or dried
|
|
10
|
Salt and freshly ground black pepper
|
|
11
|
can chickpeas, drained (15 ounces)
|
|
12
|
can diced or stewed tomatoes (15 ounces)
|
|
13
|
tablespoons hot sauce
|
|
14
|
cups chicken broth or stock
|
|
15
|
cups stale bread , cut into bite-size cubes
|
|
16
|
A handful of flat leaf parsley or cilantro, chopped, (optional)
|
|
17
|
Place a medium-size soup pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the chorizo (or whatever meat you're using) and cook 2-3 minutes, until crispy.
|
|
18
|
Add the vegetables, paprika, garlic, bay leaf, salt and freshly ground black pepper. Cook, stirring frequently, for 6-7 minutes, until the onions and celery begin to soften.
|
|
19
|
Add the chickpeas, tomatoes, hot sauce and chicken broth or stock to the pot then raise the heat to bring it up to a bubble. Once bubbling, reduce the heat slightly and simmer the soup until the potatoes are tender, 10-12 minutes (cooking time will depend on the size of the potato pieces). Remove the bay leaf before serving.
|
|
20
|
To serve, place a handful of bread cubes into each of your serving bowls and drizzle them with some EVOO. Ladle the Rock Soup over the croutons and garnish with some fresh herbs.
|