KALE AND CHORIZO SOUP RECIPE RECIPES

Name: Kale and Chorizo Soup
Yield: 8 servings
Ingredients: 1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices; 1 cup chopped onions; 2 tablespoons minced garlic; 2 large white potatoes, peeled and diced; 3 quarts of chicken stock; 4 cups kale, rinsed, stemmed, and cut into 1-inch strips; 2 bay leaves; 1/4 teaspoon dried thyme; Pinch of crushed red pepper; 1/4 cup finely chopped parsley; 6 tablespoons chiffonade of fresh mint; Small loaf of crusty bread; 2 tablespoons olive oil

KALE AND CHORIZO SOUP RECIPE | FOOD NETWORK

Kale and Chorizo Soup Recipe | Food Network image

Provided by Food Network

Categories main-dish

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices
1 cup chopped onions
2 tablespoons minced garlic
2 large white potatoes, peeled and diced
3 quarts of chicken stock
4 cups kale, rinsed, stemmed, and cut into 1-inch strips
2 bay leaves
1/4 teaspoon dried thyme
Pinch of crushed red pepper
1/4 cup finely chopped parsley
6 tablespoons chiffonade of fresh mint
Small loaf of crusty bread
2 tablespoons olive oil

Steps:

In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.

KALE-AND-CHORIZO SOUP RECIPE | COOKING LIGHT

Kale-and-Chorizo Soup Recipe | Cooking Light image

Inspired by the classic Portuguese dish caldo verde, this brothy soup takes on rich flavor from Spanish chorizo. Be sure to pick up firm, cured Spanish chorizo (flavored heavily with paprika and typically sold in links) and not soft, raw Mexican chorizo—a delicious, but totally different, product. You can substitute kielbasa, though the soup will take on a smokier personality. The kale can get dark if held in the soup too long, but shortly after cooking it will show off its nice, bright green color (snap your Instagram photo then). We highly recommend serving with toasted, garlic-rubbed crusty bread.

Provided by Ann Taylor Pittman

Total Time 38 minutes

Yield Serves 8 (serving size: about 1 1/3 cups)

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons olive oil
2 cups chopped yellow onion
6 garlic cloves, minced
7 ounces dry-cured Spanish chorizo, diced
6 cups unsalted chicken stock (such as Swanson)
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1 pound small red potatoes, quartered
1 (14.5-oz.) can unsalted diced tomatoes, drained
12 ounces curly kale, tough stems removed, leaves torn

Steps:

Heat oil in a Dutch oven over medium. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo; cook, stirring occasionally, 3 minutes. Add stock, salt, pepper, potatoes, and tomatoes; increase heat to high. Bring to a boil. Partially cover pan, reduce heat to medium-low, and simmer 15 minutes. Stir in kale; simmer until potatoes are tender and kale softens, about 5 minutes.

Nutrition Facts : Calories 242, CarbohydrateContent 20 g, CholesterolContent 22 mg, FatContent 12.6 g, FiberContent 4 g, ProteinContent 13 g, SaturatedFatContent 4 g, SodiumContent 616 mg, SugarContent 5 g

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