Kale Chorizo Soup Food

PORTUGUESE CHOURICO AND KALE SOUP

Steps:

• Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
• Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
• Serve soup with hunks of crusty bread and butter.
• Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

KALE SOUP

Steps:

• Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.
• Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.
• Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.

KALE & CHORIZO SOUP

Steps:

• Dice the onion and finely chop the garlic.
• Wash the kale and remove the stems.
• Peel and dice the potatoes.
• Thickly slice the sausage.
• Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
• Stir in the garlic and potatoes and cook for a further 10 minutes.
• Add the kale leaves and cover with the stock.
• Simmer for 30 minutes adding more stock to keep everything covered.
• Season to taste and serve with crusty bread.

TUSCAN KALE SOUP WITH CHORIZO

Steps:

• Cook onion in oil in a 5-quart pot over moderate heat, stirring occasionally, until pale golden. Meanwhile, peel potatoes and cut crosswise into thin slices. Add to onion and cook, stirring occasionally, 4 minutes. Add water and salt to taste and simmer until potatoes are very tender, about 15 minutes.
• Cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer to paper towels to drain.
• Coarsely mash potatoes in pot with a potato masher (do not drain). Stir in chorizo and simmer 5 minutes. Stir in kale and simmer until just tender, 3 to 5 minutes. Season with salt.

CHORIZO STEW WITH KALE

Steps:

• Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil.
• Get Rachael's shopping list for this episode's recipes here.

KALE & CHORIZO BROTH

Steps:

• Heat 2 tbsp of the oil in a large saucepan. Add the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few mins more. Pour in the stock, season and bring to the boil. Cook everything for 10 mins until the potatoes are on the brink of collapse.
• Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 mins until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.

PORTUGUESE CHOURICO AND KALE SOUP (ADAPTED FROM RACHAEL RAY)

Steps:

• Heat the olive in a pot over medium high heat.
• Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
• Add garlic, bay leaves, and kale to the pot.
• Cover pot and wilt greens for about 5 minutes. Season with salt and pepper.
• Add beans, tomatoes, sausage, and broth to the pot and bring soup to a full boil.
• Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.