Name: Creamy Chorizo and Brussels Sprouts Soup Recipe
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 8 oz Spanish chorizo; 1 medium white onion; 2 cloves garlic; 1 lb brussels sprouts; 4 cups chicken broth; 2 cups yukon gold potatoes; 1 tsp paprika; ½ tsp sea salt; ¼ tsp black pepper; 6 oz evaporated milk; shredded Manchego

Creamy Chorizo and Brussels Sprouts Soup Recipe

How To Make Creamy Chorizo and Brussels Sprouts Soup

Brussels sprouts and chorizo take center stage in this recipe for Brussels sprouts soup. The broth is milk-based and flavored with various seasonings.

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

8ozSpanish chorizo,finely diced
1medium white onion,diced
2cloves garlic,minced
1lbbrussels sprouts,finely chopped
4cupschicken broth
2cupsYukon gold potatoes,about ½ lb, diced
1tsppaprika
½tspsea salt
¼tspblack pepper
6ozevaporated milk
shredded Manchego,or Parmesan cheese, chopped fresh parsley, reserved chorizo, optional toppings

Instructions

Saute chorizo in a large stockpot over medium-high heat for about 3 to 5 minutes or until cooked 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 to 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 ¼ cup chorizo for toppings if desired.
Season with additional salt and pepper if needed.
Serve warm with toppings.