Recipe: Potato and Spring Garlic Soup with Chorizo

2. In a large pot, lightly saute the onions, celery, and garlic until soft. Season with salt and white pepper.

3. Add the potatoes and water and bring to a boil. Lower heat to a gentle simmer and cook until the potatoes are just tender. Use the tip of a thin-bladed knife to check the potatoes.

4. When potatoes are soft enough, transfer the mixture in three or four batches to a blender and blend only till smooth. Do not overblend or the mixture will get gummy.

5. Season with salt and white pepper and hold in a large container, keeping warm.

6. Lightly brown the loose chorizo in a large saute pan. Pour soup into four to six serving bowls, garnish with a heaping spoonful of the cooked chorizo, and serve.

— From chef David Katz of Mémé

Per serving (based on 6):  348 calories, 14 grams protein, 41 grams carbohydrates, 3 grams sugar, 15 grams fat, 33 milligrams cholesterol, 488 milligrams sodium, 5 grams dietary fiber