Monday, May 9, 2011

Chick Pea and Gubbeen Smokehouse Chorizo Soup with Arbutus Sourdough


Well guess who came back from Midleton farmers market laden with goodies!  I was especially pleased with my bread purchase.  A white sourdough from Declan Ryan at Arbutus Bread. It is (was!) delicious and I am now regretting buying just one.  The crust is chewy and the crumb is light and delicious and I want more.  According to their website, I could get it in Listons on Camden Street if I tried.  A visit will be required, possibly tomorrow, to check if it travels well.



I also bought some of my favourite chorizo from the Gubbeen Smokehouse.  It is true that my fridge is seldom without a packet of this flavoursome Irish ingredient but somehow buying it in Cork made it seem all the more authentically delicious.  I add this to omelettes, salads, pasta, soups or simply served as tapas, pan fried in a very little drop of olive oil with a splash of red wine added after a few minutes.  Serve with a chilled Badajo Rueda from brilliant  Wine Boutique in Ringsend, delicious summer nibbles.  Anyway I added this to a soup this afternoon made of left-over vegetables, a few stalks of celery, a red onion about to reproduce in the vegetable basket and some rosemary and parsley from the garden.

You will need:

1 tblsp olive oil
1 red onion finely chopped
3 garlic cloves, finely chopped
2 celery stalks, peeled off the tough veins with a vegetable peeler and finely chopped
pinch rosemary needles, finely chopped
1 bay leaf
1 x 400ml tin cherry tomatoes
1 tblsp tomato puree
250ml chicken/vegetable stock ( I used chicken as I had some frozen)
400g cooked chick peas, if using a tin, drain and rinse well
100g fresh chorizo, peeled and cut into circles
1/2 tsp sweet paprika
parsley, a small bunch finely chopped

Warm the olive oil in a pan and add the onion, garlic, rosemary and celery and cook, stirring, for 8 minutes.
Add the stock, cherry tomatoes,bay, paprika (if using) and tomato puree and cook on a medium heat for a further 8 minutes.
Add the chick peas and then the chorizo and simmer gently for 10 minutes and you are done!


You can omit the chorizo for a vegetarian option but add a small pinch of sweet smoked paprika for that smoky depth of flavour.



Serve with sourdough toasts rubbed with cut garlic and a glass of crisp white wine.
Note if you are using the chorizo, leave out the paprika as it will have too strong a flavour. Similarly if you are eliminating the chorizo, add a little paprika and taste, adding more if you feel it is necessary but I would advise to use sparingly so that there is just the slightest hint of it.



Delicious and nearly all Irish - go visit your local farmers market, it beats the hell out of the supermarket anyday!

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