Yellow Potato Soup With Purple Cabbage And Chorizo + Poached Egg

1. 1

   Add a 1/2 tablespoon extra virgin olive oil to cold dutch oven. Add garlic and turn heat to medium-low. When hot, add chorizo. Cook until golden brown on all sides, leaving for 3-5 minutes on each side before rotating. The garlic will blacken but that's ok! When cooked through, remove chorizo with most of the rendered fat and crispy garlic to a separate bowl.

2. 2

   Pour remaining olive oil into your dutch oven. Once the oil is hot, add potatoes. *Expert tip: instead of chopping the potatoes, insert your pairing knife into the top of the potato and chip away a small piece. Do this to cut the entire potato directly into the dutch oven (careful for oil splash!). Cutting this way will make the potatoes absorb more soup juices and become more tender and flavorful.

3. 3

   Stir around potatoes and throw in onions and cabbage. Cook stirring occasionally until potatoes can be pierced with your knife tip. They should be softening but not yet soft enough to eat.

4. 4

   Add broth and paprika to dutch oven and bring to a boil. Simmer for at least 20 minutes, testing potatoes for doneness.

5. 5

   While soup is simmering, poach as many eggs as you have hungry guests in a separate pot. Remove eggs to a bowl with warm water. Then chop your chorizo.

6. 6

   Your soup is almost ready! Pour in heavy cream and stir thoroughly. Serve in separate bowls with chorizo, a poached egg and flat-leaf parsley. And if you're like me, serve with buttered flatbread sprinkled with coarse salt and ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.