Cocido
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
55
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil2
Leeks1 large
Carrot (peeled and grated)1
Salt6 cups
Chicken Stock1 cup
Plain Bread Crumbs1 tsp
Sweet Paprika (smoked)1 tsp
Ground Cinnamon2 cups
Fideo2 cloves
Garlic (finely chopped)Directions:
1
Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil
2
Add chorizo and render 2 to 3 minutes
3
To chorizo, add cabbage and begin to cook it down
4
While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice
5
Soak in large bowl of water to release grit
6
Repeat of leeks are especially sandy
7
Wipe down work area
8
Dry the leeks on kitchen towel and add to cabbage with some grated carrot
9
Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes
10
Add chick peas and chicken stock to the pot, cover to bring up to a boil
11
Uncover pot and turn heat back a bit but keep at a low boil
12
Stir chicken into soup
13
Add ground meat to a bowl and top with bread crumbs or crumbled bread
14
Season the bread with paprika, cinnamon, nutmeg, salt and pepper
15
Add a handful of parsley to the bowl and an egg
16
Mix and form 1-inch meatballs, adding them to the soup as you work
17
Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more
18
Turn off soup
19
While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture
20
Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in