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POTATOES
Level 2
Potato Bisque with Basque Chorizo
Serves 4-6 as an entrée
- a Marlene Samuels creation -
Two Basque chorizos approaching that critical stage just before freezer burn sets in. Less than enthusiastic-looking celery. Several handsome (but aging) onions and eight potatoes ready to see the world with far too many eyes. That’s when it struck me: the New Year’s bounty discovered in the depths and recesses of your freezer and fridge had all the makings of a Spanish-style potato bisque! And not any bisque, but a Potato Bisque (aka potato leek soup) topped with crumbled Basque chorizo. (This is the firmer Spanish chorizo which gets its smokiness and deep red color from dried smoked paprika instead of chili peppers, found in the traditional squishier Mexican chorizo.)
Just before serving, peel one potato, dice it finely into Lilliputian-sized cubes and micro-wave the cubes in a heat-proof glass filled with water for 3 minutes. Guests will love the contrast of flavors, colors, complex aromas and above all the presentation: a creamy colored bisque garnished with well browned, finely crumbled chorizo, tiny cubes of cooked potatoes and a dab of crème fraiche on top.
6 to 8 past peak potatoes, peeled, cleaned of eyes, and finely cut
6-8 cups chicken broth
½ cup dry white wine
2-3 leeks, rinsed, green portion trimmed, split and finely chopped
1 onion, peeled and finely chopped
1 limp celery, peeled and finely chopped
2 shallots, peeled and finely chopped
1 Tbsp. parsley, finely chopped
2-3 soon to expire Basque chorizo sausages
2 Tbsp. butter, olive oil or mix of the two
Salt and pepper to taste
1 cup whole milk (or half & half)
Cookware (optional): immersion blender*
- In a large heavy bottom pot, heat butter and olive oil until bubbling but not smoking
- Add onion, shallots, leek and cook until soft and translucent/
- Add chopped potatoes, stir to coat, and cook 5 minutes tossing periodically.
- Add wine, increase heat and bring to boil for 2-3 minutes (to allow alcohol to cook off).
- Add chicken broth and parsley. Continue to boil 2-3 minutes, stirring.
- Turn heat to low, cover pot tightly.
- Cook for 1 hour.
- While soup is cooking, cut casings off of 2-3 sausage links. (Using kitchen scissors to cut the casing down the center makes it easier to pull off the casings.) Scrape meat from casings.
- In a small coated skillet, crumble sausage cooking on medium until well browned.
- Drain cooked sausage on paper towels.
- When sausage is cool, chop finely with sharp knife or in a mini-chopper.
To serve:
- Remove soup from heat and puree until smooth
- Add in milk or half and half, salt and pepper to taste, blend and return to heat.
- Serve soup in heated bowls, topping with browned crumbled chorizo and a sprinkling of tiny cubed potatoes
Cooking tip: To achieve a very smooth bisque, strain soup through a fine sieve reserving liquid in a bowl. Puree only the solids* until smooth and recombine into the pot for final heating.
*My new obsession is an immersion stick blender. I’d been resisting the impulse for quite some time until finally my son gifted one to me. I honestly haven’t a clue why I held out for so long, especially given their reasonable price and phenomenal results!
