As I sit and ponder these notes, the current temperature outside (per weather.com) is 62 degrees. It’s the third of December! To quote Andy Bernard from The Office:
Global warming, right? I bet it was supposed to be really cold today.
It seems odd, then, to be posting on a nice pot of soup, but with the weather fluctuating so…violently lately, it’s a given on my part that my sinuses will get congested and I will be immediately craving something I can curl up with and hopefully open up some of my passages to boot. The 19th was one of the few seasonably cold days in November, and in an effort to try to think of something to have for dinner, I decided that some chorizo-chickpea soup would be heavenly.
Based off of a Gordan Ramsay recipe for chorizo-fava bean soup in Gordan Ramsay’s Fast Food, we’ve been playing with this recipe from the get-go by substituting chickpeas for fava beans, and have gone from there. The leeks were a last-minute addition in the hopes of using them up from earlier in the week this time around, but now we can’t imagine this soup without them for their flavor and texture contributions.
The other great thing about making soup for dinner is that usually leftovers are involved, and believe me: when you nuke this in your office microwave the next day, your coworkers will be drooling.
Serves 6 as an appetizer, 2 for an entree with leftovers
- 1 Vidalia onion, finely diced
- 2 leeks, washed, halved and thinly sliced
- 4 cloves garlic, minced
- 1/2 lb chorizo, cubed
- 4 cups chicken stock, warmed (either microwaved for 2-3 minutes on high or simmered on the stove)
- 8 sprigs of thyme, plus a few more for garnish
- Olive oil
- Kosher salt and pepper
In a large saucepan, heat 2 tablespoons of olive oil on medium heat, and then add onions, garlic, thyme and leeks, season with salt and sautee until soft (no more than 5 minutes).
Add the chorizo and cook until some of the orange fat starts rendering out, again, no more than five minutes. Add the warmed chicken stock, bring to a simmer, and let it simmer for 10 minutes.
Sprinkle with fresh thyme leaves, and serve with crusty bread and goat cheese if desired.