Cook The Book: Potato And Vegetable Soup

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Serious Eats


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5 ounces (140 grams) sliced Spanish-style chorizo

1 tablespoon (15mL) olive oil

3 ounces (85 grams) diced onions

2 teaspoons (10 mL) minced garlic

1 ounce (30 grams) diced celery

1 1/2 teaspoons (7.5 mL) cumin seeds

2 1/2 pints (1.20 L) Chicken Stock

12 ounces (340 grams) tomatoes, peeled, seeded, and chopped

5 ounces (140 grams) potatoes, peeled and diced

4 ounces (115 grams) diced red peppers

4 ounces (115 grams) diced green peppers

1 1/2 ounces (40 grams) tomato paste

1 bay leaf

1/2 teaspoon (2.5 mL) chopped oregano

2 tablespoons (30 mL) chopped parsley

1 teaspoon (5 mL) kosher salt

8 ounces (225 grams) corn kernels

1/4 teaspoon (1.25 mL) ground black pepper

2 tablespoons (30 mL) chopped cilantro

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