Anticiplate

I was looking through my October 2007 edition of “Bon Appetit” and this recipe instantly caught my eye. I knew Erik would love it because of his obsession with sausage. We bought a loaf of warm, fresh baked bread to go with this meal. It is an easy dinner that will be enjoyed by all! 

This recipe has it all. 

Serves 4 (or 3 generously)

Prep time: 15 minutes

Cook time: 35 minutes

1 tbsp. olive oil

2 links pork chorizo (about 2/3 of a lb.)

1 yellow onion, diced

2 garlic cloves, minced

1/2 tsp. sweet paprika

1 lb. red skinned sweet potatoes, peeled, quartered lengthwise, and then cut crosswise into 1/4 inch thick slices

1/2 lb. yukon gold potatoes, peeled, quartered lengthwise, and then cut crosswise into 1/4 inch thick slices

1 container (4 cups) chicken broth

1 container (5 oz.) baby spinach leaves

5 basil leaves, hand torn

Grated Parmigiano Regianno, for serving

Heat 1 tbsp. olive oil in a large soup pot over medium high heat. Add chorizo, and cook until browned, stirring often. Transfer sausage to a plate lined with paper towels. 

Meanwhile, add onions to the chorizo oil. Cook for 3 minutes or until slightly softened. Add the garlic and paprika. Cook for another minute. Add the potatoes. Cook for 12 minutes until browned and begin to soften.

Add the chicken broth. Bring the pot to a boil, then reduce heat and cover, stirring occasionally for 20 minutes.  

Using a potato masher, mash half of the potatoes in the pot.  Add in the sausage and spinach and basil and stir until spinach is wilted, about 3 minutes. Season with salt and pepper to taste. 

Divide among bowls and serve with crusty bread. Pass parmigiano regianno cheese to top soup with.