Tomato and Chorizo Soup
From “Sausage” by Nichola Fletcher 2 tablespoons olive oil 9 ounces Spanish chorizo, in small cubes 2 red onions, finely chopped 4 celery stalks, finely chopped 4 carrots, finely chopped 3 garlic cloves, grated or finely chopped Salt and freshly ground black pepper 1 (24-ounce) can tomato sauce 1 quart hot vegetable stock 2 (14-ounce) … Continue Reading →