LA FOI GRASSE



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Tagged
chorizo


Superb soup!

Ser på världens värsta Bruce Willis-film och söker tröst i ljuva matminnen från den stormiga veckan. Nedan en lyckad försökskanin till soppa. Spanskt, mustigt - med mycket vin, råkorv och spenat. Hemligheten ligger i att puréa ungefär en tredjedel av soppan innan servering. God och snabb att tillreda i vardagen - korven kan såklart lämnas bort om man så önskar. Men det är klart att smakerna förstärks om soppan får stå i kylen över natten. Och ett kokt ägg på helheten skadar inte!

SPANISH-ISH SOUP  with CHORIZO, SPINACH, BASIL, CHICKPEAS AND A GENEROUS SPLASH OF WINE

(serves 4)


175 g raw chorizo sausage, or other raw sausage of choice
1 big red onion, finely chopped
3 garlic cloves, finely sliced
8 tomatoes, deseeded and chopped
1 can of chickpeas (boiled), drained
1/3 courgette, sliced
150 g spinach, washed
3 handfulls of fresh basil
1-1,5 l stock + 2 tbsp beef fond 
2-3 dl white wine
2-3 tbsp tomato puré
(spanish ham)
2 eggs boiled

  1. Heat some oil in a pan. Fry the chorizo for a few minutes. Then lower heat and add the chopped onion and the garlic. Cook for 10-15 minutes.
  2. When the onion has softened, add the zucchini, tomatoes and chickpeas. Raise the heat after a minute or so and add the warm stock, the wine, the fond and the tomato puré. Bring to a boil, then lower the heat and let simmer for 45 minutes.
  3. Now move about a third of the soup to another bowl. Puré the soup with a mixer/hand blender. Mix with the rest of the soup.
  4. Add the spinach and a few minutes before serving. Boil the eggs according to taste. 
  5. Place a bit of spanish ham on the plates. Cover with the soup. Top with the egg and a bit of basil. Drizzle some olive oil on top if you wish.
09:55 pm, by onygogo3 notes Comments

Delicato.

Ciabatta at Café Delicato filled with goat’s cheese, marinated zuccini and some chorizo.

06:27 pm, by onygogo5 notes Comments