Whenever I host new visitors to Grand Staircase, I prepare this soup for the initiates. I prepare the fresh vegies at home prior to heading out. Put them in a soft cooler pouch with a gob of frozen chorizo; theyre still crisp and fresh at dinnertime.
Scrub and dice one large carrot, and one potato.
Dice an onion, a bell pepper, and a large stalk of celery.
Mince a clove of garlic, and a small bit of fresh ginger (about 1 cc).
Gather together: olive oil, Terragon, and about 1/2 cup of brown minute rice, and some tomato sauce, or three or four packets of ketchup from the gas & go.
Coat the warm pot with olive oil, and sautee garlic and chorizo until brown. carefully add 1/2 inch of water, and bring to a boil. Add potato and carrot, and steam for a few minutes. Add onion, then pepper, then celery, at about three minute intervals. Stir and steam until the celery turns clear. Add water to within an inch of the top, and bring to a boil, and add ketchup, minute rice, terragon and ginger. Soon as the rice is cooked, you're ready to satisfy 3-4 modest Dual Sport appetites, or two robust ones.
This soup has become a tradition that I prepare for first-timers at the
Escalante area. You can now prepare your own version at home, and enjoy this Grand Staircase teaser!
