Catalan Soup Recipe
These are some of the ingredients for the Catalan soup, carrots, turnip, onion and potato.
This shows the chorizo sausage chopped into small pieces before going into the soup. This sausage is a spicy sausage that we get in the UK from Spain. I expect that the same can be obtained in different parts of the world or use a substitute which is spicy, hot and a good firm texture. I got a German version at a German Christmas market in the city of Manchester. It had a superb flavour but Germany is well known for its large variety of salami and sausages.
This shows the completed Catalan Soup Recipe. It is good with chunky brown bread and a great winter warmer.
1.5 litres–3 pints of beef or vegetable stock–fresh or as stock cubes
2 large potatoes peeled and diced, 3 carrots peeled and diced, 1 turnip peeled and diced, 1 large onion peeled and diced, 2 garlic cloves peeled and chopped, 2 celery stalks washed and sliced, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 3 bay leaves, 2 tablespoons of basmati or long grain rice, 1/4 teaspoon of saffron–this can be left out if you do not have any, or a pinch of turmeric would add colour if you want it to look a golden colour. 7 ozs–3/4 cup of chorizo sausage chopped–see the photograph.
Get out a large pan and bring the stock to the boil in it. Add the potatoes, carrots, onion, garlic, celery, turnip, bay leaves, salt and pepper, and bring it to the boil again. Reduce the heat and simmer for 30 minutes. Add the rice, saffron and the chorizo sausage. Simmer for about 15 to 20 minutes until the rice is cooked. Take out the bay leaves. Serve the soup.
Use a blender to blend half the soup and mix it with the rest to create a more textured full-bodied soup