Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, kale and chorizo soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Kale and Chorizo soup is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Kale and Chorizo soup is something which I have loved my entire life. They’re fine and they look wonderful.
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.
To begin with this particular recipe, we must prepare a few components. You can cook kale and chorizo soup using 27 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Kale and Chorizo soup:
- Take bunch of fresh kale (already chopped is ok too)
- Get chorizo sausage (usually two to a package)
- Take large potato
- Prepare garlic
- Get roasted or marinated red pepper
- Take tomato soup
- Make ready sofrito (recipe follows)
- Make ready cumin
- Prepare red pepper flakes
- Make ready salt
- Get black pepper
- Get Bay leaves
- Get EVOO
- Make ready lime
- Take water
- Get SOFRITO recipe : Blended well
- Make ready yellow onion
- Make ready red bell pepper
- Make ready green pepper
- Prepare bulb of garlic (half a bulb if using elephant garlic)
- Prepare whole bunch of cilantro
- Get whole bunch of recao (if you can find it)
- Prepare cup of EVOO
- Get salt
- Make ready black pepper
- Take tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary)
- Get Save the rest for future recipes
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. Stir in the chicken broth, vinegar and salt. 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 is going to wrap it up with this special food kale and chorizo soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
