The sweet tang of cider perfectly complements the heat of chorizo. Here, I’ve added two other Asturian (from northern Spain) specialties—clams and white beans—for a quick braise that’s wonderfully nuanced in its flavors.
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Just made a big pot of this, doubled to feed 4 as a hearty main dish. I added a sliced link of linguica to the chorizo just because I had it lying around. This soup was absolutely delicious, perfect on a miserably cold and wet November day. The cider added a great counterbalance to the spicy chorizo and was not as “apple-y” as I feared. I did use a few Tablespoons of white wine to deglaze the pot after adding the clams. This is definitely going into the rotation and would make a super meal for company. It cooks up fast, too. Add a vino tinto and you’re all set!
Great article and beautiful post. I love this apple cider. Keep up the good work.
I loved this! Was a little hesitant about the apple cider. I must have read the ingredients like 3 times before committing to pouring it in. I threw shallots and chorizo in together then a splash of white wine to get all the yummy bits up off the pan. Then added some parsley before service and enjoyed!
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