Thursday, May 15, 2014

Sweet Potato and White Bean Soup with Chourico

Recipe by Paula.

This soup is a complete meal in a bowl with the nutrient rich sweet potatoes and spinach and protein from the beans and chourico. You can easily convert this to a vegetarian soup by replacing the chicken stock with vegetable stock and eliminating the chourico. 

The texture of this hearty soup is divine and I like the thickness that the while beans provide. If you'd like a thinner consistency, add a little water or more stock to get your version of perfection.  Enjoy!

Serves 8-10

8 cups chicken stock
1 teaspoons salt

1/4 teaspoon freshly ground pepper
2 cloves garlic, minced
2 large onions, quartered
3 large sweet potatoes, peeled and chopped into chunks
1 19oz can white beans
2 tablespoons extra virgin olive oil plus more for garnish
8 oz chourico (whole)
2 bay leafs
1/4 teaspoon nutmeg (or more if desired)
1 teaspoon smoked paprika (or more if desired)
5 cups baby spinach

1. In a large soup pan, combine all the ingredients except for the spinach. Bring to a boil. Reduce the heat to medium and cook for 45 to 50 minutes, or until potatoes are tender when pierced with a fork.

2. Remove the chourico and let it cool. Chop the chourico into cubes and fry them in a dry pan until they are crispy. Reserve.

3. Remove the bay leafs from the soup. Transfer soup to a food processor or blender and puree in batches until smooth. Transfer soup back to the pot and add the spinach. Cook spinach until it’s wilted. Adjust seasoning with salt, pepper, nutmeg and smoked paprika.

4. To serve, ladle soup into bowls and garnish each serving with a few chourico cubes and a drop of extra virgin olive oil.


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