PORTUGUESE CHOURICO AND KALE SOUP
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. This soup is a winter wonder.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
KALE SOUP
Steps:
- Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.
- Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.
- Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.
CHORIZO STEW WITH KALE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil.
- Get Rachael's shopping list for this episode's recipes here.
KALE & CHORIZO SOUP
Make and share this Kale & Chorizo Soup recipe from Food.com.
Provided by rghinkle
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice the onion and finely chop the garlic.
- Wash the kale and remove the stems.
- Peel and dice the potatoes.
- Thickly slice the sausage.
- Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
- Stir in the garlic and potatoes and cook for a further 10 minutes.
- Add the kale leaves and cover with the stock.
- Simmer for 30 minutes adding more stock to keep everything covered.
- Season to taste and serve with crusty bread.
KALE & CHORIZO BROTH
A meaty stew with a holiday feel that will make you dream of Spain
Provided by Barney Desmazery
Categories Lunch, Soup
Time 45m
Number Of Ingredients 7
Steps:
- Heat 2 tbsp of the oil in a large saucepan. Add the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few mins more. Pour in the stock, season and bring to the boil. Cook everything for 10 mins until the potatoes are on the brink of collapse.
- Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 mins until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium
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.
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