Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices
- 1 cup chopped onions
- 2 tablespoons minced garlic
- 2 large white potatoes, peeled and diced
- 3 quarts of chicken stock
- 4 cups kale, rinsed, stemmed, and cut into 1-inch strips
- 2 bay leaves
- 1/4 teaspoon dried thyme
- Pinch of crushed red pepper
- 1/4 cup finely chopped parsley
- 6 tablespoons chiffonade of fresh mint
- Small loaf of crusty bread
Directions
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.
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By henry576
on March 19, 2013
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Easy and delicious!
By cholland125
on May 03, 2012
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I've been making a healthier variation on this soup for years now! If you have homemade chicken stock, use it. I brown turkey keilbasa, put aside, sauté onion, add garlic and crushed red pepper (I like it spicy! then add in chopped kale to soften while onion is cooking. Once that is all partially cooked I then add in one large can of diced tomatoes in their juices, a can of white cannelloni beans and let that simmer for 5-10 minutes. Add in chicken stock and the meat and let it simmer for about 15-20 min. It's a great healthy and hearty soup with lots of great flavor.
By Ecksta
Austin, TX
on March 19, 2012
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One of the best soups I've ever had! I'm definitely going to make it again. I ended up using a little less of the hard spanish chorizo than it called for as it can be pretty pricey. Even with about 12 ounces, there was a good amount of meatiness.
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