Cream Of Potato With Chorizo And Kale Soup Recipes

POTATO AND CHOURIçO SOUP WITH CRUNCHY KALE

Steps:

• Preheat the oven to 350 degrees. Put the olive oil in a soup pot set over medium heat. Add the onions and cook, stirring, until soft, about 5 minutes. Stir in the garlic and cook for 2 more minutes, then add half the sausage, potatoes, bay leaf and 4 cups water. Bring to a boil, then reduce the heat and gently boil until the potatoes are soft, 20 to 30 minutes. Discard the bay leaf.
• When the soup has cooled slightly, purée it with a food processor, blender or immersion blender. Season to taste with salt.
• Stack about six kale leaves on top of one another. Starting along a long edge, roll the stack tightly, like a cigar, then cut the roll into very fine ribbons, about 1/8-inch thick. Repeat with the remaining kale. Toss the ribbons with a little olive oil and spread them on a baking sheet covered with a lightly oiled piece of parchment paper or a silicone pad. Give them some breathing room, but don't worry if they overlap; they will be impossible to untangle in any case. Salt them lightly and roast them in the oven until they are crisp, about 10 minutes.
• While reheating the soup, set a small sauté pan over medium heat and brown the remaining sausage. For each serving of soup, spoon some browned sausage into the bottom of the bowl, ladle in some soup, float some good olive oil on the surface and top with a tangle of crisp kale.

KALE AND CHORIZO SOUP

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.

CREAM OF POTATO WITH CHORIZO AND KALE SOUP

Steps:

• Bring chicken broth and water to a boil in a saucepan; cook potatoes in the boiling broth mixture until soft, 15 to 20 minutes. Mash or blend potatoes into the broth using a potato masher or fork.
• Heat vegetable oil in a skillet over medium heat; cook and stir onion, mushrooms, and broccoli stalk until softened, 5 to 10 minutes. Add chorizo to onion mixture and cook over low heat until chorizo is heated through, about 5 minutes; stir in garlic.
• Stir onion-chorizo mixture into potato mixture; bring to a simmer. Add kale, about 1/4 cup at a time, to mixture, cooking until kale wilts before adding more. Season soup with salt and pepper.
• Reduce heat to low and stir heavy whipping cream and light cream into soup; cook until heated through, about 1 minute.

POTATO SOUP WITH KALE AND CHORIZO

Steps:

• Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.
• Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Divide soup among bowls. Top with croutons and serve.
• *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

KALE, POTATO, BEAN, & CHORIZO SOUP -CANNING RECIPE-

Steps:

• Beans: Soak your washed and sorted dried beans overnight, or at least 12 hours, covered by 2 inches of water, then rinse and drain. Or, you can perform a quick soak by following the instructions on the bag of beans. (I did the quick soak method with great success).
• Prep your Pressure Canner and jars/lids according to the manufacturers specifications.
• Cook your Chorizo in a large Dutch Oven, or other large, heavy pot, over meduim heat, breaking it up into smaller pieces as it cooks. When done, remove chorizo and set aside. Depending on your preference, you can leave all of the remaining chorizo grease in your pot or drain some off to reduce the fat.
• Saute the celery, shallots, and garlic to the chorizo grease until the mixture begins to soften, about 5-10 minutes. Meanwhile, take your washed and stemmed kale and tear it into small, rough pieces and set aside.
• Add the soaked and rinsed beans to the vegetable mixture and the chicken stock. Set heat on high and bring to a boil. Boil for about 20 minutes, or until the beans begin to soften. Add the kale, potatoes, and chorizo to the pot, stir well, and let it return to a boil, continue to boil for another 10 minutes. Season with salt and pepper. If soup looks too thick, thin down with water or chicken stock and taste to see if more seasoning is needed. Remember, the beans and potatoes will soak up some of the liquid and soup will thicken during the canning process. At this point, I like to add 2 tablespoons of garlic chile hot sauce, since beans do tend to makes soups a little bland after canning. Ladle into prepared jars and pressure can for 1 hour and 20 minutes for pints and 1 hour and 30 minutes. This recipe will make about 8 pints, if not a little more.
• To serve soup, pour soup into a sauce pan and bring to a simmer over medium-high heat. Stir in 1/2 cup each of water and heavy cream or milk per pint, 1 cup each per quart, simmer to heat through and serve. Goes especially well with garlic bread for dipping.
• -Tip- Cut the celery and shallots fairly small, but cut the potatoes to a larger dice, appx a half to 3/4 inch, so they are not so likely to fall apart during the cooking process.