3 Guys from Miami Cuban Food Recipe: Sopa de Chorizo (Cuban)

Chorizo Soup

Jorge: Spanish Chorizo is much milder than the typical Mexican variety.

Raúl: The only thing they have in common is that they are both types of sausage. You wouldn't say that a hot dog is just like a bratwurst!

Glenn: Toast the Cuban bread briefly under the broiler to make it brown and crisp.

Heat the oil in a large saucepan at low heat. Sauté the onions until they get limp, add the garlic and cook an additional minute or two, stirring constantly! Add the tomatoes and sauté for two minutes, stirring occasionally. Add the chicken broth, bring to a boil, reduce heat, and simmer for about 30 minutes.

Meanwhile, place the chopped chorizos in a pan, and sauté until the fat is released to the pan. Add the bread cubes and fry until they are crisp and brown. Scoop out the meat and bread with a slotted spoon (to reduce some of the fat) and add it to the broth. Continue to simmer for an additional 25 minutes. Serve hot.

Ingredients

4 tablespoons olive oil
2 yellow onions, sliced thin
3 cloves of garlic, mashed
1 (28-ounce) can of whole tomatoes, chopped
7 cups chicken broth
2 cups chorizo, cut in one-inch pieces
2 slices of day-old Cuban bread, cut in cubes
Salt and pepper to taste