Cannelli, Potato & Chorizo Soup

I love a good soup and this soup is truly outstanding. The gremolata on top is a taste and texture sensation! This soup would rate in my top 3 soups. Give it a go you won’t be disappointed. Make sure you use salt-reduced chicken stock otherwise it is too salty.

INGREDIENTS (serves 4)
2 tsp olive oil
2 chorizo, finely chopped
1 brown onion, finely chopped
1 large Red Delight potato, peeled and chopped
2 garlic cloves, crushed
2 tsp smoked paprika
2 tsp ground cumin
2 x 420g cans Cannellini beans, drained
1 litre salt-reduced chicken stock
2 cups water
1 large lemon, rind finely grated and 2 tbs juice
½ cup parsley leaves, finely chopped

METHOD
Heat oil in a deep saucepan over medium heat. Add chorizo and cook, stirring occasionally, for 10 minutes or until golden. Using a slotted spoon, transfer to a plate lined with a paper towel.
Add onion, potato and garlic to pan. Cook for 5 minutes or until onion is soft and potato is light golden. Sprinkle paprika and cumin over vegetables and stir well to combine. Coo for 1 minute. Add beans, stock, water and lemon juice to pan. Bring to the boil. Return half the chorizo to the pan. Reduce heat and simmer for 30 minutes. Remove from heat and puree soup with a blender. Season with salt and pepper if required. Combine lemon rind and chopped parsley in a bowl.
Ladle soup into serving bowls. Garnish with lemon and parsley gremolata and remaining chorizo.

NOTE:
Gremolata is a herby garnish made from a mix of garlic, parsley and lemon zest. It is the traditional accompaniment to Italian ossobuco, but is delicious on top of a range of dishes where its zing can cut through the richness and balance the flavours.
Gremolata goes with veal chops, soups, seafood stews and braises and stews.

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