GREENS, POTATO & CHORIZO SOUP
Blend spinach, rocket and potato to make this vibrant soup. The chorizo and red chilli garnish is really special, providing a fantastic flavour contrast
Provided by Diana Henry
Categories Starter
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat half the olive oil in a large saucepan and fry the onion until soft but not coloured, about 12 mins. Add the garlic and cook for 4 mins more. Tip in the potatoes, turn to coat, season and add about 75ml water. Cover, reduce the heat to low and cook for 12 mins, stirring occasionally. Pour in the stock, bring to the boil and continue to cook, uncovered, for 20 mins until the potatoes are completely tender. Leave to cool.
- Heat the remaining olive oil and the butter in a medium saucepan over a medium heat. Toss in the spinach, season and cook for a few minutes until wilted.
- Add the wilted spinach, any liquid from the pan and the rocket to the potato mixture. Use a hand blender to blitz to a smooth purée, or pulse the mixture in a food processor if you prefer a chunkier soup (you may need to do this in batches).
- To make the garnish, heat the oil in a frying pan and fry the chorizo for a few minutes. Add the chillies and garlic, and cook until the garlic is softened but not brown - this will happen quickly so watch it carefully. Reheat the soup if needed, divide between bowls and top with the chorizo garnish to serve.
Nutrition Facts : Calories 375 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2.1 milligram of sodium
COLLARD GREENS AND CHORIZO
Provided by Jacques Pepin
Categories dinner, one pot, main course
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan. Cut the sausage into 2-inch pieces, add them to the pan, and brown over medium heat, covered, for about 5 minutes. Add the onions and carrots to the saucepan, and cook the mixture, covered, for 2 minutes.
- Meanwhile, cut the collard greens into 2-inch pieces, and wash them in a bowl of cold water. Lift the greens from the water, and add them, still wet, to the saucepan. Cook the mixture over medium to high heat for about 10 minutes, stirring occasionally until greens are wilted. Reduce the heat to low, and add the soy sauce and salt. Cover tightly, and cook over very low heat for about 45 minutes, until the greens are tender and most of the liquid is gone.
- Divide sausage and greens among six plates; serve immediately.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 25 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 1513 milligrams, Sugar 4 grams
KALE, POTATO, BEAN, & CHORIZO SOUP -CANNING RECIPE-
This is one of my favorite soups that I make at home. You can use any variety of Chorizo that you prefer. I use a veal chorizo that I get from my grocery store, it has a pretty good kick to it and a well-rounded spice mixture. I like to use kale from my garden but you could easily swap it out for collards, spinach, or chard. Play around with it, its an easy recipe for that =) Please note that the addition of milk or cream is meant to go in when serving the canned soup, during re-heating, not before canning.
Provided by shelteredcreature
Categories One Dish Meal
Time 2h30m
Yield 8 pints or 4 quarts, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Beans: Soak your washed and sorted dried beans overnight, or at least 12 hours, covered by 2 inches of water, then rinse and drain. Or, you can perform a quick soak by following the instructions on the bag of beans. (I did the quick soak method with great success).
- Prep your Pressure Canner and jars/lids according to the manufacturers specifications.
- Cook your Chorizo in a large Dutch Oven, or other large, heavy pot, over meduim heat, breaking it up into smaller pieces as it cooks. When done, remove chorizo and set aside. Depending on your preference, you can leave all of the remaining chorizo grease in your pot or drain some off to reduce the fat.
- Saute the celery, shallots, and garlic to the chorizo grease until the mixture begins to soften, about 5-10 minutes. Meanwhile, take your washed and stemmed kale and tear it into small, rough pieces and set aside.
- Add the soaked and rinsed beans to the vegetable mixture and the chicken stock. Set heat on high and bring to a boil. Boil for about 20 minutes, or until the beans begin to soften. Add the kale, potatoes, and chorizo to the pot, stir well, and let it return to a boil, continue to boil for another 10 minutes. Season with salt and pepper. If soup looks too thick, thin down with water or chicken stock and taste to see if more seasoning is needed. Remember, the beans and potatoes will soak up some of the liquid and soup will thicken during the canning process. At this point, I like to add 2 tablespoons of garlic chile hot sauce, since beans do tend to makes soups a little bland after canning. Ladle into prepared jars and pressure can for 1 hour and 20 minutes for pints and 1 hour and 30 minutes. This recipe will make about 8 pints, if not a little more.
- To serve soup, pour soup into a sauce pan and bring to a simmer over medium-high heat. Stir in 1/2 cup each of water and heavy cream or milk per pint, 1 cup each per quart, simmer to heat through and serve. Goes especially well with garlic bread for dipping.
- -Tip- Cut the celery and shallots fairly small, but cut the potatoes to a larger dice, appx a half to 3/4 inch, so they are not so likely to fall apart during the cooking process.
Nutrition Facts : Calories 637.1, Fat 26.3, SaturatedFat 9.4, Cholesterol 59, Sodium 1165.8, Carbohydrate 64.5, Fiber 13.5, Sugar 6.7, Protein 36.5
SATISFYING POTATO & CHORIZO SOUP
It's a rainy summer's day, soup was a great idea. I love making this because it's pretty quick for homemade and it strikes a good balance for adults and kids. All depending on who your audience is, choose a mild or spicy chorizo. I haven't made this without using the immersion blender to mix it up. I'm sure it would be fine, I would be tempted to cut things quite a bit smaller if that were the case, and maybe not preboil the potatoes. The original recipe called for kale, but to please all palates I have subbed carrots. You could sub a wide variety of complimentary veg such as spinach or another leafy green. Something with a pop of colour.
Provided by magpie diner
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a medium pot of lightly salted water to boil. Add the potatoes and let them cook until fork tender, roughly 10-12 minutes depending on how small or large you cut them. Your choice if you want to peel the potatoes or not. I like to leave them on since there is great nutrition in the skins. Drain the cooked potatoes and set aside.
- Set a heavy bottomed stock/soup pot over a medium flame and add the olive oil. Once it is warm, add the chorizo and saute, watching it doesn't burn. After about 4-5 minutes your oil should have quite a red tinge to it and the chorizo will be fully warmed through. Remove the chorizo from the pot using a slotted spoon and set-aside. Leave the oil in the pot.
- Continuing with medium heat, in the same pot with the olive oil, saute the onion and garlic for about 6-8 minutes. Watch it doesn't burn.
- Deglaze the pot with a bit of the broth, stirring to release anything stuck to the bottom and then add in the rest of the broth. Bring to a boil then add in the cooked potatoes. (You could cook the potatoes in the broth if you prefer, saves dirtying another pot -- however you'd likely have to add more broth).
- Let that mingle for a few minutes and then remove from the heat. Use an immersion blender to puree the soup. If you left the skin on your potatoes, you'll get little red flecks in the soup when it's all mixed up.
- Return the soup to the heat and add the chorizo back in, along with the pepper, cayenne if using, plus the carrots (or other veg) and parsley. Let it come back to a gentle simmer, cover and let cook until the carrots are tender. Of course if you're using something like spinach this won't take long. Season with salt if necessary, though likely your broth was salt enough. Enjoy!
Nutrition Facts : Calories 311.1, Fat 14.5, SaturatedFat 4.7, Cholesterol 24.2, Sodium 1299.8, Carbohydrate 35.2, Fiber 4.3, Sugar 5.6, Protein 11.3
More about "greens potato chorizo soup food"
POTATO, CHORIZO AND WINTER GREENS SOUP - PREVENTION
From prevention.com
Servings 6Total Time 1 hrEstimated Reading Time 2 minsPublished 2016-03-09
- Return to a simmer and cook until the greens are just tender (they should still be bright green), about 5 minutes.
PORTUGUESE GREEN SOUP (CALDO VERDE) - FOOD AND JOURNEYS
CREAMY CHORIZO POTATO SOUP - THE FLAVOURS OF KITCHEN
COLLARD GREEN POTATO SOUP - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
- In a large pot, heat the olive oil over medium heat, and add the onions and sauté for 2 minutes before adding the garlic.
- Cook for another minute, stirring constantly being careful not to burn, and then add in the chili powder and red pepper flakes.
- Stir and cook for 30 seconds or until fragrant, then add in the veggie broth and milk stirring to combine. Salt to taste.
CHORIZO AND POTATO SOUP - EASY PEASY MEALS
CALDO VERDE (PORTUGUESE GREEN SOUP) - CURIOUS CUISINIERE
From curiouscuisiniere.com
- Warm the olive oil in a pot large enough to make the soup in (at least 1 quart) over a medium-high heat. Add the slices of chorizo and cook a minute or two on each side, until some of the oils from the sausage run into the olive oil. Remove the sausage slices from the pot and set aside.
- Reduce the heat to medium and add the onions to the pot. Cook for 2-5 minutes, stirring occasionally, until they becoming translucent. Take care not to let them burn. Add the garlic and cook a minute more.
- Add the potatoes to the pot, stir, then add the stock and water. Cover, bring to a boil, then reduce the heat to maintain a simmer. Cook for 10-15 minutes, until the potatoes are tender.
COLLARD GREEN SOUP WITH SPANISH CHORIZO & POTATOES RECIPE ...
From quericavida.com
- To start, you will need a large skillet and a Dutch oven pot. Add 3 tablespoons of olive oil to each one and preheat both to medium heat for 2 minutes.
- Add the onions, garlic and crushed red pepper flakes to the skillet, and cook for 3 to 5 minutes, stirring often.
- At the same time, in the large pot, add the potatoes, red bell pepper, green bell pepper and chayotes. Season lightly with salt and pepper and cook for 8 to 10 minutes.
RACHAEL'S GREEN CHORIZO SKILLET NACHOS | RECIPE - RACHAEL ...
EASY CHORIZO & POTATO SOUP - COOKING FOR KEEPS
From cookingforkeeps.com
- Heat a large dutch oven or stock pot to a medium-high heat. Add chorizo and onion. Cook until chorizo is browned and cooked through, about 10 minutes. Add potatoes, toss with a wooden spoon and cook until slightly softened, about 3-4 minutes.
- Add chicken stock and salt. Bring to a boil and reduce to a simmer. Simmer until potatoes are cooked through, about 10-12 minutes. (If using kale, add after the soup has simmered for 8 minutes.) Add corn, simmer another minute. Season with salt and pepper. Garnish with chopped parsley and cojita cheese.
POTATO, CHORIZO, AND WINTER GREENS SOUP - PREVENTION
From prevention.com
Servings 1Estimated Reading Time 1 minCategory Dairy-Free, Gluten-Free, Nut-Free, SoupTotal Time 1 hr
CREAM OF POTATO WITH CHORIZO AND KALE SOUP - POTATO SOUP ...
From worldrecipes.org
POTATO GARLIC CHORIZO SOUP | CANADIAN LIVING
From canadianliving.com
CHORIZO, POTATO & KALE SOUP RECIPE | EATINGWELL
From eatingwell.com
CHORIZO AND POTATO SOUP RECIPE - THE SPANISH CUISINE
From thespanishcuisine.com
CALDO VERDE (PORTUGUESE POTATO AND COLLARD GREEN SOUP WITH ...
From myluso.com
CALDO VERDE (PORTUGUESE POTATO AND COLLARD GREEN SOUP …
From saveur.com
CALDO VERDE RECIPE (CHORIZO AND POTATO SOUP)
From olivemagazine.com
POTATO AND CHORIZO SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED CHILE-POTATO SOUP WITH GREENS AND CHORIZO
From today.com
CREAMY CAULIFLOWER SOUP WITH CHORIZO AND GREENS - SARA MOULTON
From saramoulton.com
ROASTED CHILE POTATO SOUP WITH GREENS AND CHORIZO - RICK ...
From rickbayless.com
GREEN LENTIL SOUP WITH CHORIZO RECIPE - FOOD NEWS
From foodnewsnews.com
VEGETABLE AND CHORIZO SOUP RECIPE - BBC FOOD
From bbc.co.uk
CREAMY CAULIFLOWER SOUP WITH CHORIZO AND GREENS
From oprah.com
GREENS, POTATO & CHORIZO SOUP – COOKER APP
From cookerapp.com
GREENS, POTATO & CHORIZO SOUP | CHORIZO SOUP, CHORIZO ...
From pinterest.ca
CHORIZO AND POTATO STEW, OR CALDO VERDE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
CALDO GALLEGO (SIN CARNE) - SPANISH GREENS AND POTATO SOUP ...
From kelliesfoodtoglow.com
GREENS, POTATO & CHORIZO SOUP - PRESSREADER
From pressreader.com
CHORIZO, CHICKPEA AND LEAFY GREENS SOUP RECIPE - COOK WITH ...
From cookwithcampbells.ca
POTATO CHORIZO SOUP - A-YO KITCHEN
From ayokitchen.com
ROASTED CHILE POTATO SOUP WITH GREENS AND CHORIZO ...
From kleencutdesign.wordpress.com
SWEET POTATO AND CHORIZO SOUP – SKINNY SPATULA
From skinnyspatula.com
GREENS, POTATO & CHORIZO SOUP | RECIPE | BBC GOOD FOOD ...
From pinterest.com
HOW TO TURN LEFTOVER COOKED GREENS INTO A FILLING ...
From theguardian.com
COLLARD GREENS, CHORIZO & CHICKEN SOUP – SID INSTA
From sidinsta.site
GREENS, POTATO & CHORIZO SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHORIZO AND POTATO SOUP RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love