Recipe: Potato and Spring Garlic Soup with Chorizo
2 1/2 pounds Idaho potatoes
1 medium yellow onion
2 celery ribs
5 medium bulbs spring garlic
5 quarts water
1/2 pound loose fresh chorizo
1. Peel and halve the potatoes.
2. In a large pot, lightly saute the onions, celery, and garlic until soft. Season with salt and white pepper.
3. Add the potatoes and water and bring to a boil. Lower heat to a gentle simmer and cook until the potatoes are just tender. Use the tip of a thin-bladed knife to check the potatoes.
4. When potatoes are soft enough, transfer the mixture in three or four batches to a blender and blend only till smooth. Do not overblend or the mixture will get gummy.
5. Season with salt and white pepper and hold in a large container, keeping warm.
6. Lightly brown the loose chorizo in a large saute pan. Pour soup into four to six serving bowls, garnish with a heaping spoonful of the cooked chorizo, and serve.
— From chef David Katz of Mémé