How to make Kale and chorizo soup for beginners

Kale and chorizo soup - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Kale and chorizo soup! A quick and easy dinner that is ready in under 15 minutes! 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. Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner.

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 cook Kale and chorizo soup with 8 Ingredients and 7 steps. See the following guide!

Ingredients for Kale and chorizo soup:
  1. 1 onion, chopped.
  2. 2 tbsp olive oil, extra virgin.
  3. 2 clove garlic.
  4. 50 grams cubed chorizo.
  5. 5 new potatoes cubed.
  6. 700 ml chicken stock.
  7. 150 grams kale finely shredded.
  8. Salt and pepper to season if wanted.

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. Add kale; stir until wilted and soup returns to boil. This Kale and Chorizo Soup is a Portuguese staple in the Fall.

Step by step how to cook Kale and chorizo soup:
  1. Sweat the onion on a low heat so that they don't colour but soften. For about 7 minutes..
  2. Add chopped garlic and chorizo in cubes and sautee for 2 minutes.
  3. Add the cubed potatoes and cook for further 3 minutes.
  4. Add the stock. Bring to the boil and simmer for 10 minutes or until potatoes are tender. (You can season now but I found this soup tasty enough with the chorizo flavour alone plus the stock seasoning).
  5. Mash a bit the potatoes.
  6. Bring back to the boil. Add finely shredded kale and cook further 5 minutes..
  7. Stir and serve.

In a heavy-bottomed dutch oven, heat the olive oil over medium-high heat. Place the beans in a large pot or soup kettle. Reduce the heat to medium and add the bay leaf and a pinch of salt. Use a slotted spoon to transfer to a plate. Transfer chorizo to a paper towel with a slotted spoon.