How to Make Chorizo, Potato and Kale Soup

Chorizo, potato and kale soup is a combination of Portuguese, Spanish and even English cuisine. Mixing the smoky, savory taste of chorizo with the earthy flavor of russet potatoes and kale, this soup is complex but comforting. Chorizo, potato and kale soup is a rustic dish that is simple to prepare, and can actually be quite beautiful if presented properly. Serve with a loaf of hot Italian bread and thyme butter or olive oil and a glass of red wine that won't compete with the spiciness of the chorizo.

Things You'll Need

• 2 tbsp. extra virgin olive oil
• 1/2 lb. Spanish pork chorizo sausage
• White onion, diced
• 2 cloves garlic, very finely chopped
• 1 lb. Russet potatoes, peeled and cubed
• 1 tbsp. fresh sage
• 4 cups chicken stock
• Sea salt (to taste)
• Cracked black pepper (to taste)
• 1 cup kale, trimmed and sliced into strips

Instructions

1. Heat the extra virgin olive oil in a large saucepan over medium-high heat. Add the sausages and cook until lightly golden brown, about 2 to 3 minutes per side. Remove the sausages with a pair of tongs and set aside. Discard all the fat remaining in the pan except 2 tbsp.

2. Add the onions to the pan and sauté until translucent and softened, about 4 to 5 minutes over medium heat. Add the garlic and cook for an additional 2 minutes.

3. Put the cubed potatoes in the pan and toss to coat with the fat. Add the sage and chicken stock. Season with salt and pepper to taste. Bring the liquid to a boil, and lower the heat to simmer for 9 to 12 minutes.

4. Slice the reserved sausages into bite-size pieces and add them to the saucepan with the soup. Simmer until the potatoes are soft, approximately 10 to 12 minutes. Add the kale and continue to simmer over low heat for 5 to 7 minutes.

5. Ladle the soup into individual bowls and serve immediately.

References

• Epicurious

Resources

• All Recipes: Soup Recipes
• Food Network: Soup Recipes