This sturdy soup is from Catalonia and can be served as a meal in itself, with lots of crusty bread.
1 3/4 litres (3 pints) 7 1/2 cups Beef stock
2 Large potatoes, diced
3 Carrots, diced
1 Turnip, diced
1 Onion, chopped
2 Garlic cloves, crushed
2 Celery stalks, chopped
Salt and pepper to taste
1 Bay leaf
2 Tbs Long-grain rice, soaked in cold water for 30 minutes and drained
1/4 tsp Ground saffron
175 g (6 oz) Chorizo sausage, thinly sliced
2 Large potatoes, diced
3 Carrots, diced
1 Turnip, diced
1 Onion, chopped
2 Garlic cloves, crushed
2 Celery stalks, chopped
Salt and pepper to taste
1 Bay leaf
2 Tbs Long-grain rice, soaked in cold water for 30 minutes and drained
1/4 tsp Ground saffron
175 g (6 oz) Chorizo sausage, thinly sliced
method
1. Pour the stock into a large saucepan and bring to the boil. Add the vegetables, seasoning and bay leaf and bring to the boil again. Reduce the heat to low, cover the pan and simmer for 30 minutes.
2. Add the rice, saffron and sausage and simmer for a further 15 to 20 minutes, or until the rice is cooked. Remove from the heat and remove and discard the bay leaf.
3. Transfer to a warmed tureen and serve at once.
2. Add the rice, saffron and sausage and simmer for a further 15 to 20 minutes, or until the rice is cooked. Remove from the heat and remove and discard the bay leaf.
3. Transfer to a warmed tureen and serve at once.
serving amount
6 servings
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