Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kale and chorizo soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Inspired by the classic Portuguese dish caldo verde, this brothy soup takes on rich flavor from Spanish chorizo.
Kale and chorizo soup is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Kale and chorizo soup is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have kale and chorizo soup using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Kale and chorizo soup:
- Make ready 1 onion, chopped
- Make ready 2 tbsp olive oil, extra virgin
- Make ready 2 clove garlic
- Prepare 50 grams cubed chorizo
- Take 5 new potatoes cubed
- Prepare 700 ml chicken stock
- Take 150 grams kale finely shredded
- Get Salt and pepper to season if wanted
A hearty kale soup recipe with chorizo is a gluten free recipe. This hearty kale soup recipe is wonderfully healthy and full of flavor. Caldo verde - a Portuguese soup classically featuring kale, potatoes and chorizo swimming in a nourishing, mineral-rich stock - is a remarkable dish. Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe.
Steps to make Kale and chorizo soup:
- Sweat the onion on a low heat so that they don't colour but soften. For about 7 minutes.
- Add chopped garlic and chorizo in cubes and sautee for 2 minutes
- Add the cubed potatoes and cook for further 3 minutes
- Add the stock. Bring to the boil and simmer for 10 minutes or until potatoes are tender. (You can season now but I found this soup tasty enough with the chorizo flavour alone plus the stock seasoning)
- Mash a bit the potatoes
- Bring back to the boil. Add finely shredded kale and cook further 5 minutes.
- Stir and serve
In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. Make kale the star of this nutritious, low calorie potato and chorizo soup. Home » Soup Recipes » Chorizo, Kale and Teff Soup. Add kale; stir until wilted and soup returns to boil.
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