This is the perfect meal for a fall Sunday. Yesterday was the first day in DC that was a little chilly! I had been saving this recipe to make "this fall", but still thought I had at least a month until I would be ready to accept that it is, in fact, here. Denial! So, I put my feelings about summer being over aside, and gave it a shot. It made my apartment smell incredible, and it is a pretty no-fail recipe. The Chorizo seasons the entire dish from start to finish, so after you have done the chopping phase of the recipe, there is just a nice hour of stirring, wine-sipping, and general coziness. YUM.
Recipe adapted from Bon Appetit.
| Ingredients: 2 tablespoons extra-virgin olive oil 1 lb or 16-18 ounces fully cooked Chorizo sausage, sliced at an angle into 1/4" thick slices 2 medium yellow onions, chopped 2 large garlic cloves, minced 2 pounds (2-3) sweet potatoes skin on, quartered lengthwise, cut crosswise into 1/4-inch-thick slices 6 cups low-sodium chicken broth (low-sodium is important!) 10 ounces baby spinach | In a large, heavy bottomed pot, heat two tablespoons of olive oil over medium- high heat. Add the sliced Chorizo, and stir frequently for 8 minutes, until the sausage is getting crispy and browned. Remove from the pot, transferring to a plate lined with paper towels. Set aside. To the same pot, bring the heat down to medium, and add the chopped onion and minced garlic. Stir frequently, cooking for 5 minutes, until translucent. Next, add the sweet potato. Stir all together, and let cook for an additional 12 minutes, continuing to stir throughout. Once the sweet potato has cooked and is softened, add the low sodium chicken broth. Turn the heat up to high, and bring to a boil. Once boiling, turn the heat down to low, cover, and let simmer for 20 minutes. Add in the Chorizo, and the baby spinach. Stir to combine, about 5 minutes, until the sausage is warmed through, and the spinach has wilted into the soup. Serve immediately! |
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