Recipe: Perfect Kale and Chorizo soup

Kale and Chorizo soup. Inspired by the classic Portuguese dish caldo verde, this brothy soup takes on rich flavor from Spanish chorizo. 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.

Kale and Chorizo soup Be sure to use smoked Spanish chorizo in this delicious soup recipe, not raw Mexican chorizo. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. You can have Kale and Chorizo soup using 27 ingredients and 3 steps. Here is how you cook that.

Ingredients of Kale and Chorizo soup

  1. It's of bunch of fresh kale (already chopped is ok too).
  2. Prepare of chorizo sausage (usually two to a package).
  3. You need of large potato.
  4. It's of garlic.
  5. It's of roasted or marinated red pepper.
  6. You need of tomato soup.
  7. It's of sofrito (recipe follows).
  8. You need of cumin.
  9. Prepare of red pepper flakes.
  10. Prepare of salt.
  11. It's of black pepper.
  12. It's of Bay leaves.
  13. It's of EVOO.
  14. Prepare of lime.
  15. Prepare of water.
  16. It's of SOFRITO recipe : Blended well.
  17. It's of yellow onion.
  18. You need of red bell pepper.
  19. It's of green pepper.
  20. It's of bulb of garlic (half a bulb if using elephant garlic).
  21. You need of whole bunch of cilantro.
  22. Prepare of whole bunch of recao (if you can find it).
  23. You need of cup of EVOO.
  24. Prepare of salt.
  25. You need of black pepper.
  26. It's of tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary).
  27. It's of Save the rest for future recipes.

This potato, chorizo, and kale soup has a hint of cream for a warm and comforting soup. Stir onion-chorizo mixture into potato mixture; bring to a simmer. This caldo verde is a traditional Portuguese Kale and Chorizo Soup that Emeril learned how to make while kneeling on a stool next to his mother, Miss Hilda. This Kale and Chorizo Soup is a Portuguese staple in the Fall.

Kale and Chorizo soup instructions

  1. Chop kale in short strips, chop potatoes, and slice the chorizo. Smash the 4 cloves of garlic (do not chop this garlic, put in whole)..
  2. Pour the EVOO into hot large soup pot. Then the sofrito, bay leaf, garlic, and chorizo. Once that starts sizzling, put in rest of the ingredients: kale, potatoes, roasted red pepper, tomato soup, spices and water. Add salt and pepper if necessary. Let that boil until potatoes and kale are tender..
  3. Kale will eventual wilt. Squeeze a little lime and eat with some nice crusty bread. I like to sprinkle a little grated Parmesan over it. Bom Proveito!.

In a heavy-bottomed dutch oven, heat the olive oil over medium-high heat. Transfer chorizo to a paper towel with a slotted spoon. Add kale; stir until wilted and soup returns to boil. This healthy, hearty soup is pureed to a mouth-watering consistency using the Boss. Guaranteed to warm you up any day of the year.