POTATO AND CHORIZO SOUP RECIPES

SATISFYING POTATO & CHORIZO SOUP RECIPE - FOOD.COM

Satisfying Potato & Chorizo Soup Recipe - Food.com image

It's a rainy summer's day, soup was a great idea. I love making this because it's pretty quick for homemade and it strikes a good balance for adults and kids. All depending on who your audience is, choose a mild or spicy chorizo. I haven't made this without using the immersion blender to mix it up. I'm sure it would be fine, I would be tempted to cut things quite a bit smaller if that were the case, and maybe not preboil the potatoes. The original recipe called for kale, but to please all palates I have subbed carrots. You could sub a wide variety of complimentary veg such as spinach or another leafy green. Something with a pop of colour.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs red potatoes, cut into uniform pieces for boiling (your choice to peel or not)
1 tablespoon olive oil
8 ounces chorizo sausage, sliced into bite-sized pieces
1 onion, diced
3 fresh garlic cloves, roughly chopped
6 cups broth, your favourite
1 teaspoon ground black pepper
1 pinch cayenne (optional)
1 cup carrot, chopped
1/4 cup fresh parsley, chopped (optional)
sea salt, to taste

Steps:

Bring a medium pot of lightly salted water to boil. Add the potatoes and let them cook until fork tender, roughly 10-12 minutes depending on how small or large you cut them. Your choice if you want to peel the potatoes or not. I like to leave them on since there is great nutrition in the skins. Drain the cooked potatoes and set aside.
Set a heavy bottomed stock/soup pot over a medium flame and add the olive oil. Once it is warm, add the chorizo and saute, watching it doesn't burn. After about 4-5 minutes your oil should have quite a red tinge to it and the chorizo will be fully warmed through. Remove the chorizo from the pot using a slotted spoon and set-aside. Leave the oil in the pot.
Continuing with medium heat, in the same pot with the olive oil, saute the onion and garlic for about 6-8 minutes. Watch it doesn't burn.
Deglaze the pot with a bit of the broth, stirring to release anything stuck to the bottom and then add in the rest of the broth. Bring to a boil then add in the cooked potatoes. (You could cook the potatoes in the broth if you prefer, saves dirtying another pot -- however you'd likely have to add more broth).
Let that mingle for a few minutes and then remove from the heat. Use an immersion blender to puree the soup. If you left the skin on your potatoes, you'll get little red flecks in the soup when it's all mixed up.
Return the soup to the heat and add the chorizo back in, along with the pepper, cayenne if using, plus the carrots (or other veg) and parsley. Let it come back to a gentle simmer, cover and let cook until the carrots are tender. Of course if you're using something like spinach this won't take long. Season with salt if necessary, though likely your broth was salt enough. Enjoy!

Nutrition Facts : Calories 311.1, FatContent 14.5, SaturatedFatContent 4.7, CholesterolContent 24.2, SodiumContent 1299.8, CarbohydrateContent 35.2, FiberContent 4.3, SugarContent 5.6, ProteinContent 11.3

CHORIZO, POTATO & KALE SOUP RECIPE | EATINGWELL

Chorizo, Potato & Kale Soup Recipe | EatingWell image

Inspired by caldo verde, a soup traditional in northern Portugal and served with corn bread called broa, this satisfying winter soup features tender potatoes and spicy chorizo sausage. Collard or mustard greens can be substituted for the kale.

Provided by EatingWell Test Kitchen

Categories Healthy Kale Recipes

Total Time 40 minutes

Number Of Ingredients 9

Ingredients

6 ounces chorizo sausage, cut in half lengthwise and sliced (see Note)
1 tablespoon extra-virgin olive oil
1 large onion, chopped
8 cups reduced-sodium chicken broth
8 all-purpose potatoes, (2 pounds total), peeled and sliced
6 cloves garlic, peeled, root ends trimmed
1 bunch kale, (1 pound), trimmed, washed and thinly sliced
? teaspoon salt
? teaspoon ground pepper

Steps:

Heat a small, nonstick skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.
Heat oil in a heavy stockpot over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add broth, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
Transfer the potatoes and garlic to a bowl with a slotted spoon; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer until the kale is tender, about 5 minutes. Stir in the reserved chorizo and season with salt and pepper.

Nutrition Facts : Calories 258 calories, CarbohydrateContent 30.1 g, CholesterolContent 18.7 mg, FatContent 10.6 g, FiberContent 4.3 g, ProteinContent 13 g, SaturatedFatContent 3.4 g, SodiumContent 881.3 mg, SugarContent 3.5 g

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