Kale Soup with Potato and Chorizo. I made 2/3 of the recipe because I had 1 lb of kale and 1 lb of potatoes and had my doubts when I stuffed all the kale in, but it came out great and was really delicious. I used Penzeys' smoked paprika. Hard to believe so much flavor from so few ingredients.
DH has a bit of an aversion to soggy croutons, so I omitted them and made toasted garlic bread, which of course, he immediately dipped into the soup, go figure.
Potato Soup with Kale and Chorizo from April, 2008 Bon Appetit
Homemade croutons add crunch to this smoky, spicy soup.
6 servings
5 tablespoons olive oil, divided
1 large onion, chopped (about 2 cups)
8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
2 teaspoons smoked paprika*
1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
8 cups low-salt chicken broth
1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)
3 cups 1/2-inch cubes rustic bread
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.
Roy Finamore
http://www.epicurious.com/recipes/food/views/241646
DH has a bit of an aversion to soggy croutons, so I omitted them and made toasted garlic bread, which of course, he immediately dipped into the soup, go figure.
Potato Soup with Kale and Chorizo from April, 2008 Bon Appetit
Homemade croutons add crunch to this smoky, spicy soup.
6 servings
5 tablespoons olive oil, divided
1 large onion, chopped (about 2 cups)
8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
2 teaspoons smoked paprika*
1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
8 cups low-salt chicken broth
1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)
3 cups 1/2-inch cubes rustic bread
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.
Roy Finamore
http://www.epicurious.com/recipes/food/views/241646