Creamy Chorizo and Brussels Sprouts Soup

Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes

Yield: About 4 servings

Ingredients

• 8 ounces Spanish chorizo, finely diced
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 1 lb. brussels sprouts, finely chopped
• 4 cups chicken broth
• 2 cups (about 1/2 pound) diced Yukon gold potatoes
• 1 tsp. paprika
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• 1 (6 oz.) can evaporated milk
• optional toppings: shredded Manchego or Parmesan cheese, chopped fresh parsley, reserved chorizo

Method

Saute chorizo in a large stockpot over medium high heat until cooked, about 3-5 minutes, stirring occasionally. Remove chorizo with a slotted spoon. Reserve 2 tablespoons of grease in the stockpot, and discard the rest.

Add onion to the stockpot, and saute in the chorizo grease for 5 minutes or until soft and translucent, stirring occasionally. Add garlic and brussels sprouts, and saute for an additional 3 minutes or until the brussels sprouts begin to brown, stirring occasionally. Add chicken broth, potatoes, paprika, salt and pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until the potatoes are tender.

If you would like a pureed soup, blend soup using an immersion blender or stand blender. If you would like a chunkier soup, leave it as is. Stir in evaporated milk and chorizo, reserving 1/4 cup chorizo for toppings if desired. Season with additional salt and pepper if needed.

Serve warm with toppings.

Spicy Glazed Brussels Sprouts

   1 1/2 pounds Brussels sprouts, trimmed and halved
    1 red jalapeño pepper or serrano chili, halved and sliced (seeded, if desired)
    3 tablespoons canola oil
    1 tablespoon grated fresh ginger
    kosher salt and black pepper
    1 tablespoon honey

Directions
    Heat oven to 450° F. Toss the Brussels sprouts, jalapeño, oil, ginger, ¾ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet. Roast, tossing once, until the Brussels sprouts are golden and tender, 15 to 20 minutes. Drizzle with the honey and toss to coat.

Spicy Brussels Sprouts with Mint

http://www.foodandwine.com/recipes/spicy-brussels-sprouts-with-mint

    2 tablespoons vegetable oil
    1/2 cup Rice Krispies or other puffed rice cereal
    1/4 teaspoon togarashi (see Note) or cayenne pepper
    Kosher salt
    1/4 cup Asian fish sauce
    2 tablespoons water
    2 tablespoons sugar
    1 tablespoon rice vinegar
    1 tablespoon fresh lime juice
    1 small garlic clove, minced
    1 small red chile, minced
    1/4 cup chopped cilantro
    2 tablespoons chopped mint
    4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise


    In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
    In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
    Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.

Notes Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets.