Hurricane Ivan Soup
An excellent soup for the most grayest, rainiest, crummiest days - the worser the weather the better this soup
September 17, 2004 the day remnants of Ivan hit Elmira
* 6 medium potatoes - cut in chunks
* 1 onion - minced
* olive oil
* 1/4 cup diced red peppers
* 1 carrot - sliced
* 1 rib of celery - sliced
* 3 tablespoons butter
* 1 link sliced chorizo or andouille sausage (look for chicken sausage)
* 2 cups chicken stock
* 2 tablespoons chopped fresh parsley
* Creole spices (our favorite is Tony’s) to taste or salt and pepper
* 1 pinch dried thyme or 1 bigger pinch fresh thyme
* a little bit of jalapeno for some zip
*Two procedures take place at the same time.
1. In large pot, place potatoes in about 1 and a half inches water. Bring to boil, cover and reduce heat to medium-low and cook for about 20-25 minutes. At that point, potatoes will be mostly done. Mash potatoes in the pot with the water, but leave them kind of lumpy. Lightly season with Creole spices or salt and pepper.
2. In a large frying pan, saute onions and red and jalapeño peppers in olive oil until onions are translucent. Then, add carrot and celery. After 5 minutes add 3 tablespoons butter and sausage and mushrooms. Saute 5 minutes more.
Then, in the potato pot add the sauteed vegetables and sausage, chicken stock, parsley, thyme, and a dash of Tabasco. Bring to a boil, then cover, reduce to simmer for ten minutes more. Enjoy with fresh bread.