Recipe: Perfect 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. You need 1 half of bunch of fresh kale (already chopped is ok too).
2. You need 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. It's 1 can of tomato soup.
7. It's 1/4 cup of sofrito (recipe follows).
8. Prepare 1/4 tsp of cumin.
9. It's 1/4 tsp of red pepper flakes.
10. Prepare 1 tbsp of salt.
11. It's 1/4 tsp of black pepper.
12. You need 2 of Bay leaves.
13. You need 1 tbsp of EVOO.
14. It's 1 of lime.
15. It's 4 cups of water.
16. It's of SOFRITO recipe : Blended well.
17. Prepare 1 of yellow onion.
18. Prepare 1 of red bell pepper.
19. It's 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. You need 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. You need 1/4 tbsp of black pepper.
26. You need 1 of tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary).
27. Prepare of Save the rest for future recipes.

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.

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!.

In a heavy-bottomed dutch oven, heat the olive oil over medium-high heat. In a large pot, heat the extra virgin olive oil. When the pan is smoking warm, add in the chorizo and onions. Transfer chorizo to a paper towel with a slotted spoon. Red Russian Kale and Chorizo Soup (Caldo Verde).