Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, kale and chorizo soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Heat oil in a deep pot over medium high heat.
Kale and Chorizo soup is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Kale and Chorizo soup is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook kale and chorizo soup using 27 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Kale and Chorizo soup:
- Take bunch of fresh kale (already chopped is ok too)
- Prepare chorizo sausage (usually two to a package)
- Make ready large potato
- Get garlic
- Make ready roasted or marinated red pepper
- Get tomato soup
- Get sofrito (recipe follows)
- Prepare cumin
- Make ready red pepper flakes
- Get salt
- Get black pepper
- Get Bay leaves
- Make ready EVOO
- Make ready lime
- Get water
- Take SOFRITO recipe : Blended well
- Get yellow onion
- Take red bell pepper
- Make ready green pepper
- Get bulb of garlic (half a bulb if using elephant garlic)
- Make ready whole bunch of cilantro
- Prepare whole bunch of recao (if you can find it)
- Make ready cup of EVOO
- Prepare salt
- Make ready black pepper
- Prepare tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary)
- Make ready Save the rest for future recipes
Stir in the chicken broth, vinegar and salt. Use a masher to squash the potatoes into the soup, then bring back to the boil. Ladle the soup into bowls, then serve drizzled with the remaining olive oil. It's more like "Soggy Mashed Potatoes with Kale" than a soup both in texture and consistency.
Steps to make Kale and Chorizo soup:
- Chop kale in short strips, chop potatoes, and slice the chorizo. Smash the 4 cloves of garlic (do not chop this garlic, put in whole).
- Pour the EVOO into hot large soup pot. Then the sofrito, bay leaf, garlic, and chorizo. Once that starts sizzling, put in rest of the ingredients: kale, potatoes, roasted red pepper, tomato soup, spices and water. Add salt and pepper if necessary. Let that boil until potatoes and kale are tender.
- Kale will eventual wilt. Squeeze a little lime and eat with some nice crusty bread. I like to sprinkle a little grated Parmesan over it. Bom Proveito!
My husband preferred to not eat on his lunch break when he came home to this. Very disappointing for us as devout Chef John followers. Heat oil over medium high in a large, heavy-bottomed pot. Add chorizo, using the back of a fork to break into small crumbles. Remove chorizo with a slotted spoon and set aside.
So that’s going to wrap this up for this special food kale and chorizo soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
