This has been one of the goofiest winters on record. We've had a week of near sixty degree temperatures, then it rained hard for two days straight and everything flooded. This morning it snowed. This sort of weather makes it hard for me to plan meals. There are certain things I can make only if the weather permits. Soups, for instance. I generally won't make soup during the summer. Come winter, it's game on. Now that we have a snap of cold weather, I figured it was time to throw down some soup. I found this recipe lurking in one of my cookbooks. I tweaked it just a bit and was greatly satisfied with the results. It's a simple, hearty soup that's great with crusty bread. As always, notes and changes are in blue.
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| Kale, Chorizo and Potato Soup via Best-Ever Soups |
Ingredients
- 8 ounces kale, stems removed
- 8 ounce chorizo sausage (Italian or Spanish, not Mexican. You want the salami type chorizo)
- 1 medium onion, cut in half and thinly sliced
- 1-1/2 pounds red potatoes, skinned
- 7-1/2 cups vegetable stock (we used chicken stock)
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- Crusty bread
Directions
- Place the kale in a food processor and process for a few seconds to chop it finely (or just take out a goddamned knife and chop it yourself. I know I'm lazy, but even I have my limits)
- Prick the sausage *snicker* and place in a pan with enough water to cover (if you're using the onion option, add them here). Simmer for 10 minutes. Drain and cut sausage into thin slices.
- Cook the potatoes in lightly salted boiling water for about 15 minutes or until tender. Drain and place in a bowl. Mash, adding about a cup of the cooking liquid to make a thick paste.
- Bring the stock to a boil and add the kale, chorizo (and possibly onion) and lower heat. Simmer for 5 minutes. Add the potato paste, stir to incorporate and simmer another 20 minutes.
- Season with black and cayenne pepper.
- To serve: Place a slice of bread in the bottom of each bowl, then pour over soup.
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| Good times! |
