In this easy Spanish recipe, I will show you how to a make the famous a Spanish chorizo soup, which is one of the favorites for all Andalusians and that you will love!
I assure you that this a recipe will quickly become a classic and one of your favorites to make in the winter.
The Chorizo soup had its an origins in southern Spain a during the 19th century but a reached its a peak of popularity in the 20th century.
This dish combines two classic ingredients in a Spanish soup; the lentils and the chorizo. This makes it very nutritious and ideal for winter days in Andalusia.
You may wonder what is Spanish chorizo, so here I will give you the answer! Chorizo is a type of Spanish sausage made with pork, and it is usually seasoned with garlic or a paprika, so it is full of flavor.
This ingredient is extremely popular in Andalusian cuisine and throughout Spain since it can be found in all stores and at different prices that adapt to the pockets of each a citizen.
Things You’ll Need for Spanish Chorizo Soup
Fortunately, this Spanish chorizo soup recipe is very a simple to a make, it can be made by anyone without having to have culinary knowledge, and without the need for hundreds of kitchen tools.
As for the kitchen equipment, you will only need a Dutch oven or a large pot, feel a comfortable and use the one you always use to make soup.
Like other recipes with Spanish a chorizo, the most difficult ingredient to find is the chorizo itself, but don’t worry! Later I will give you many tips with replacements that you can make in the ingredients.
The best Spanish chorizo is the one that is smoked and marinated with different spices, but whatever you find will do for this recipe.
2 ¼ cups (450g) lentils
5 tablespoons olive oil
3 garlic cloves (minced)
11 cups (2.500ml) water
2 bay leaves
3 tablespoons fresh parsley
3 tablespoons sherry vinegar
2 teaspoons smoke paprika
Salt and pepper (to taste)
1 tablespoon all-purpose flour
1 ½ pound (700g) chorizo sausage
How to make Spanish Chorizo Soup – Step by Step Guide
1.To start with this Andalusian a food recipe, all you have to do is to a place the lentils In a large bowl with 4 cups of boiling water and salt. Then let them soak for 30 minutes, after that drain well and set aside.
2.Up next chop the onions and mince the garlic. Grab a large pot or a dutch oven and heat olive oil, then add Chorizo and cook for about 6 to 8 minutes, until it gets brown on both sides. Remove the Spanish Chorizo and set aside. If you are using dry-cured Spanish chorizo, then you just have to add it toa the recipe at step number 7.
3.Lower the heat and in the same pot add garlic, chopped onions, chopped carrots, a parsley, and season with salt. Cover the pot and cook the vegetables for 25 minutes stirring occasionally so they don’t burn. If the vegetables brown a little bit all you have to do is to add a couple of tablespoons of water and it’ll get fixed!
4.After that add drained lentils and sherry vinegar, turn the heat up to medium-high heat. Cook stirring frequently for 5 minutes until the vinegar evaporates, this way you won’t feel an acid flavor. Add the 7 remaining cups of water, chorizo, and bay leaves. Bring to simmer and turn down the heat to a low. Cook for 30 more minutes until the lentils get tender.
5.For the next step remove the chorizo and the bay leaves. Let the chorizo cool aside and discard the bay leaves.
6.If you want to cool the chorizo faster then place it in a small bowl inside of the fridge, but remember that it doesn’t have to get completely cold.
7.Then add paprika, pepper, and flour to the soup, stir until dissolved. Cook for 15 more minutes. The flour will help the soup to thicken a little bit, so you can add more or less depending on how you like your soup.
8.Once the chorizo is cool enough to handle, cut it into small pieces and place it in the soup.
9.You can cut it into bigger or smaller pieces, it all depends on how you like it. Heat for 5 more minutes and serve warm.