How to Make Appetizing 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.

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 using 27 ingredients and 3 steps. Here is how you cook it.

Ingredients of Kale and Chorizo soup

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

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 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.

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!.

This Kale and Chorizo Soup is a Portuguese staple in the Fall. 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.