Portuguese Chorizo and Kale Soup
Soups & Stews
This is an adaptation of a recipe Jay found on
www.foodtv.com. The flavor was really nice -
he used chicken stock from our freezer that was very rich in flavor and had
chunks of chicken in it.
2 Tablespoons extra-virgin
3 medium-sized yukon gold potatoes, diced
2 medium onions, chopped
4-6 cloves garlic, minced
2 bay leaves
1 pound kale, coarsely chopped
salt and pepper to taste
1 15-ounce can garbanzo beans, drained and rinsed
1 can diced tomatoes
1 pound chopped chorizo sausage (or hot Italian sausage)
1 quart rich chicken broth
Heat oil in a deep pot over medium high heat. Add
potatoes and onions, cover and cook five 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,
chorizo and chicken broth to the pot and bring soup to a full boil. Reduce heat
back to medium and cook 5-10 minutes longer or until potatoes are tender.
Serve soup with a nice crusty bread.