Thursday, August 21, 2008
Today was a crazy, rainy and cold day, and in the middle of summer no less. As the boyfriend stumbled out for the sell-out Radiohead show, I decided to stay home and make a comforting soup that only took half and hour to make.
This recipe originally calls for the chouriço, which is the Portuguese version of hot sausages, but I honestly cannot tell the difference between that and the Spanish chorizo so I just made life a bit easier by stopping by the grocery store and getting some freshly made chorizo and a fresh loaf of Italian round. This conconction is a fusion between the regular Portuguese Kale, Potatoes and chouriço soup with a touch of Italian herbs.
Kale and Chorizo Soup
Serves 2 (About 300 cals per serving)
2 medium red potatoes, diced to yield 1 cup
3 cups of kale leaves, roughly shredded
1/4 cup diced onions
1 tbsp chopped garlic
1/2 tsp thyme
1/2 tsp paprika
2 bay leaves
1/4 tsp dried oregano
1/4 tsp dried fennel
1/4 tsp ground black pepper
1/4 tsp chili flakes
1/4 tsp dried rosemary
1/4 tsp dried basil
4 cups chicken broth
4 oz fresh chorizo, casing removed
Salt and Pepper to taste
Heat 1 tbsp of oil in a soup pot. Add in onions and saute until it becomes transluscent. Add in potatoes and saute for about 10 minutes. Add in chorizo and use a wooden spoon to mash it around until they become tiny lumps.
Add in chicken broth, bring to a boil and add in kale and all the herbs. Simmer on low heat for half and hour until potatoes become tender. Use your wooden spoon to mash potatoes into little pieces. Serve with lots of grated parmesan and generously buttered crusty loaf.