Chorizo Tomato Stew on Garlic Croutons |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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365: No Repeats. Rachael Ray. Ingredients:
2 tablespoons extra virgin olive oil, plus some for drizzling (evoo) |
3/4 lb chorizo sausage, thinly sliced |
3 garlic cloves, 2 chopped and 1 crushed |
1 large yellow onion, chopped |
2 celery ribs, chopped |
1 large carrot, peeled and chopped |
6 medium red potatoes, cut in half and then thinly sliced |
1 tablespoon fresh thyme leave, chopped |
salt & freshly ground black pepper |
1 (15 ounce) can diced fire-roasted tomatoes, such as muir glen brand organic |
2 cups chicken stock or 2 cups chicken broth |
4 slices crusty country bread |
1/2 cup fresh flat leaf parsley |
1 lemon, zest of |
1 orange, zest of |
Directions:
1. Preheat a large soup pot over medium-high heat with the EVOO. Add the chorizo and cook, stirring frequently, for 3 minutes.
2. Add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper, and cook 3-4 minutes.
3. Add the tomatoes and chicken stock and bring up to a bubble, then turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
4. While the stew is simmering, toast the bread in the broiler or in a toaster oven. Rub with the crushed garlic clove and then drizzle EVOO over it and reserve.
5. Pile the parsley leaves, lemon and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley; reserve.
6. To serve, arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the chorizo-tomato stew on top of the croutons, toss a little of the zesty parsley sprinkle over the stew, and serve.
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