3/4 pound chorizo sausage, thinly sliced
3 garlic cloves, 2 chopped and 1 crushed
1 large yellow onion, chopped
2 celery ribs, chopped
1 large carrot, peeled and chopped
6 medium red potatoes, cut in half and then thinly sliced
1 tablespoon fresh thyme leaves, chopped
Salt and freshly ground black pepper
1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen brand
2 cups chicken stock or broth
4 thick slices crusty country-style bread
1/2 cup fresh flat-leaf parsley leaves
Zest of 1 lemon
Zest of 1 orange
Preheat a large soup pot over medium-high heat with the 2 tablespoons of EVOO. Add the chorizo and cook, stirring frequently, for 3 minutes.
While the stew is simmering, toast the bread in the broiler or in a toaster oven. Rub with the crushed garlic clove and then drizzle EVOO over it and reserve.
Pile the parsley leaves, lemon zest, and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley; reserve.
To serve, arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the chorizo tomato stew on top of the garlic croutons, toss a little of the zesty parsley sprinkle over the stew, and serve.
This was a pretty good stew. I have never seen sliced chorizo in the store before, but I found some in my church pantry... funny. Anyway, I changed the servings from 4 to 6. I only made 1/2 the recipe and it lasted us for more than 2 days! I had to put a lid on the stew while it was cooking so the veggies would soften. There just wasn't enough liquid for it to last otherwise.