Ingredientes para Basque Potato Soup
- 1 lb Spanish chorizo sausage
- 1 large onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 6 cups beef stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 2 stalks celery, chopped
- 1 cup carrots, chopped
- 1/2 cup Burgundy wine
- 1/4 cup chopped celery leaves
- 1 cup shredded green cabbage
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper to taste
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Cómo preparar Basque Potato Soup
- Brown 1 lb Spanish chorizo sausage, sliced into 1/2-inch thick rounds, and 1 large onion, chopped, in a large Dutch oven over medium heat for 5 minutes, stirring frequently. Remove sausage and set aside.
- Drain excess fat from the Dutch oven.
- Add 1 (28 ounce) can crushed tomatoes, 6 cups beef stock, 1 bay leaf, and 2 sprigs fresh thyme to the Dutch oven.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Add 2 lbs Yukon Gold potatoes, peeled and cubed, 2 stalks celery, chopped, 1 cup carrots, chopped, 1/2 cup Burgundy wine, and 1/4 cup chopped celery leaves to the soup.
- Simmer, uncovered, for 20 minutes, or until potatoes are tender.
- Stir in 1 cup shredded green cabbage.
- Simmer for an additional 10 minutes.
- Remove and discard the bay leaf.
- Stir in 2 tablespoons lemon juice, salt, and freshly ground black pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
19g
Fat
27g
Carbs
6g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Soups Stews Pork Potatoes Vegetables French Spanish European Winter Stove Top Dietary Low Cholesterol Seasonal Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Meat Pork Sausage Onions Taste Mood Equipment Presentation Served Hot 4 Hours Or Less From Scratch
