Spanish Vegetable Soup (Catalan)

JWU College of Culinary Arts

10 servings

Serving Size
10 ounces (296 milliliters)

Recipe ID

US standard
1 pinch
1 pinch
White beef stock
3 quarts
2.8 liters
Olive oil
1 ½ ounces
1 ½ ounces
Onion peeled, cut macédoine
5 ounces
142 grams
Carrot washed, peeled, cut macédoine
5 ounces
142 grams
Purple-top turnip washed, peeled, cut macédoine
5 ounces
142 grams
Celery washed, cut macédoine
2 ounces
85 grams
All-purpose potatoes washed, peeled, cut macédoine
1 pound
454 grams
Whole tomatoes canned, drained, cut macédoine
45 ounces
1.2 kilograms
Garlic cloves peeled, minced
2 each
2 each
Chorizo sausage cured, skin removed, cut parmentier
8 ounces
225 grams
Bay leaves
2 each
2 each
Rice converted long-grained
4 ounces
115 grams
To taste
To taste
White pepper ground
To taste
To taste
  1. Gather all the ingredients and equipment.
  2. Place the saffron into the beef stock to bloom.
  3. Heat the olive oil in a large stockpot over low heat. Add the onion, carrot, turnip, celery, potatoes, tomatoes, and garlic to the pan. Sweat the vegetables until the onion is translucent.
  4. Meanwhile, sauté the chorizo until it is lightly browned and has rendered some fat; add the chorizo to the vegetables, discard the fat.
  5. Add the stock with saffron, bay leaves, and rice; simmer gently for approximately one hour or until proper flavor is achieved.
  6. Season to taste; dépouille and remove bay leaves. Hold at 135°F (57°C) or above.