For day 5 of Soup Month 2014 we made a creamy Golden Potato Soup with Chorizo and Mushroom Ragout. The soup was delicious on its own with just a hint of smoky paprika in the background, but the spoonful of sauteed chorizo and mushrooms on top brings to soup to a whole new level.
This is actually a very frugal soup to make in that you only use a half pound of chorizo, equal to about 2 sausage links, to serve 6 people.
The secret to this soup is the mushrooms, which add a nice earthy flavor to the soup, and pick up the spices from the chorizo to create an old fashioned ragout. I love to make soups with a spoonful of something special in the center, so this was a really fun soup to create.
We chose to use Yukon gold potatoes to give this soup a beautiful yellow color, and since this variety of potato has less starch, the soup does not have a heavy taste but is full of flavor. The paprika in the sausage plus just a hint more in the soup create a perfect balance of spices.
2 tsp Olive Oil
1 Carrot, peeled and diced
1 Celery Stalk, chopped
1 small Yellow Onion, finely diced
1 TB Minced Garlic
4 medium Yukon Gold Potatoes, peeled and finely diced
5 cups Chicken Broth
1 tsp Salt
1/2 tsp White Pepper
1/4 cup Half and Half
1/4 tsp Smoked Paprika
1 tsp Olive Oil
4 oz Portobello Mushrooms, cleaned and sliced
1/2 lb Chorizo Sausage, casings removed
Chopped Fresh Parsley for Garnish
Heat olive oil in a medium soup pot over medium heat. Add carrot, celery, onion, and garlic and saute for 4 minutes, stirring occasionally.
Stir in the potatoes, broth, salt, white pepper and paprika, and simmer for 15 - 20 minutes or until the potatoes are fork tender. Add the half and half to the pot, then use an immersion blender (or a stand blender, working in batches if needed) to puree the vegetables until smooth.
While the soup is cooking you can make the ragout. In a small skillet, heat the olive oil then add the chorizo and brown over medium heat, using a spoon to break up the sausage into small bits. When the sausage is browned add the mushrooms and continue to cook over medium heat until the mushrooms are tender. Remove from heat and set aside.
Ladle the pureed soup into wide soup bowls and top with a generous spoonful of the chorizo and mushroom ragout. Sprinkle with chopped parsley and serve. Makes about 6 dinner servings or 8 - 10 as a first course serving.