Easy Chourico Soup Recipes

EASY CHOURICO SOUP

Steps:

• Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
• Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.

PORTUGUESE CHOURICO AND KALE SOUP

Steps:

• Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 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, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
• Serve soup with hunks of crusty bread and butter.
• Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

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.

EASY CHOURICO SOUP

Steps:

• Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
• Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.

PORTUGUESE CHOURICO AND KALE SOUP

Steps:

• If using an uncooked sausage or chicken breast, dice and saute in olive oil until cooked through. Set aside. Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 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, meat, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

MEXICAN CHORIZO AND CORN SOUP

Steps:

• In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.