As promised, here is another recipe by Chef Fern Aracama. It is very easy to make and nice soup option on our Noche Buena table or even every day. :)
3 tbsp olive oil
1/3 cup chopped white onions
1 tbsp chopped garlic
2 pcs chorizo, sliced
1 tbsp paprika
2 pcs bayleaf
1/4 cup white wine
600 grams potatoes, peeled and cut into large chunks
1.5 liters flavorful chicken stock, bring to a simmer separately
1 tsp ground white pepper
to taste sea salt
1. In a pot, warm the olive oil and add the onions. Cook over medium heat until the onions are soft. Add the garlic and the chorizos. Render some of the fat from the chorizos.
2. Add the paprika and bay leaf. Cook for a few moments and then add the rest of the ingredients. Cover and cook until the potatoes are done.
3. Taste and adjust seasoning. Lightly mash the potatoes with a ladle. This will add texture to the soup.
4. Serve hot. Good for 4 persons.
You can check Chef Fern Aracama's Malunggay & Cheese Dip Recipe here.