After a long hiatus, I’ve started reading fiction again. Good old literary escapism.
Cookbooks only ripple so far. News stories not at all.
Right now I’m in 1924 Vancouver. Never been to the place in real life 2012.
Spicy Cabbage and Chorizo Soup
*adapted from Saveur
1 tbsp extra-virgin olive oil, plus more for finishing
1 medium yellow onion, diced fine
4 oz. hot or extra hot chorizo, sliced on a bias
2 cloves garlic, minced
1/2 tsp red chili flakes, or 2 dried red chilies, ground in a mortar and pestle
2 cups water
2 cups chicken stock
1/2 lb. creamy-fleshed potatoes, such as Yukon Gold, cut into 1-inch pieces
1/2 small savoy cabbage, shredded
7 oz. canned white beans, rinsed
juice of 1 lemon
salt and black pepper, to taste
To shred the cabbage, start by pulling off leaves. Remove any tough ribs. Stack two leaves and roll them into a tight bundle. Use sharp, decisive strokes to slice the bundle as thinly as possible. Repeat with the rest of the leaves.
Heat the olive oil in a large stockpot or cast-iron pot set over medium-low heat. Add the onion and chorizo and let cook, stirring occasionally until the onion softens, about 8 minutes.
Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant, 1-2 minutes.
Add the water and potatoes, raise the heat and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10-15 minutes.
Add the cabbage and beans and simmer until cabbage wilts, 5-10 minutes. Remove from heat and season with salt and pepper to taste. Add lemon juice and taste to adjust seasonings. Don’t be stingy with the lemon juice — this dish needs high acidity.
Divide into bowls and drizzle with additional olive oil.