Tuesday, January 17, 2012

Waiting for Snowpocalypse with Soup

 Here in the Pacific Northwest we are expecting some big snow heading our way.  As in a bigger storm than been seen in these here parts for many decades.   People in the PNW freak out when snow falls.  And there is good reason.  Lots of hills and little in the way of infrastructure for handling snow since we get it so infrequently. 

So all you can do is stock up on food, make sure you have spare batteries for your flash light and try to get out of wherever you may need to go for a couple of days.  Yesterday it was coming down pretty heavily so we ventured out to get groceries and much needed cat food.  There is a giant hill to get out of our neighborhood and I don't want to get iced in without provisions!

This morning the bridge was looking pretty clear.  Not much going on right now.  But supposedly the snow is headed our way.   Oops!  As I just looked out the window while I am writing this, the snow has come back and big icy flakes are falling studiously on the yard. 

How do I prepare for snow?  With soup.  Soup and flatbread made from scratch and red wine and brownies.

Chorizo Chard Soup

1 Tablespoon oil
1 yellow onion, chopped
1 lb spicy Chorizo uncooked sauasage
1 lb baby potatoes, peeled, halved and cut in thin slices
4 cups vegetable broth
4 cups water
1 head Swiss Chard, stems discarded, finely chopped

Heat oil over medium in heavy pot or dutch oven.  Add onions and cook 5 minutes, stirring every so often.

Add Chorizo and cook, stirring, for about 8 minutes. The Chorizo I buy comes in sausage casing but you cut it open to use the ground sausage.  (Now sometimes you can only find the cooked Chorizo.  If that is the case, slice it thin, brown it separately in a frying pan and then add it at the end with the Swiss Chard.)

Add potatoes, broth, and water.  Bring to a boil.  Reduce to simmer and cook 25 minutes, checking potatoes to see if they are fully cooked.  Once potatoes are cooked, mash potatoes in pot with hand masher.  

Add Swiss Chard and cook for 5 minutes or until Chard is well wilted.  (If you are using pre-cooked sausage, add it at this point.)  
Simple, spicy and delicious!  The key is the spicy Chorizo---so many flavors you don't need to add any additional seasoning.  I served it along side some pizza dough flatbread I made with just a topping of olice oil, Parmesan, and black Hawaiian sea salt.   

The perfect way to beat the snow!

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