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Local Food Journey

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Hearty Chorizo, Kale and Potato Soup

Posted by Emily Reddy on 02/08, 2013 at 11:56 AM

A simmering pot of Portuguese Soup.

Itâ€™s February. Thereâ€™s nothing I can really say thatâ€™s redeeming about local eating in February in Pennsylvania except that weâ€™re one month closer the return of good local veggies than we were in January.

Okay, thereâ€™s one other thing I can say. Itâ€™s a good time for soup, and I love soup. Far and away my favorite soup of all time is a Portuguese chorizo, kale and potato soup. I donâ€™t know where the recipe is from, unless â€œmy motherâ€ is a suitable answer. This soup is flavorful and hearty and a good way to use any potatoes you have put up from last year that are getting all wrinkly and soft.

I also like how versatile this recipe is. The meat is supposed to be Portuguese chourico, but good luck finding that. If you do find it, tell me where. I like to use chorizo. Itâ€™s pricy, but the flavor is amazing. Kielbasa or sausage are decent substitutes. If you use chicken sausage or some other â€œliteâ€ variation itâ€™s not going to be as good. (But you knew that.) And if you donâ€™t have any kale, spinach or some other similar green is a great substitute.

If you have any friends in Boston right now you should share this recipe with them. (Shout out to my Boston friends!) A good soup might make the two feet of snow predicted for this weekend seem almost bearable. Almost.

Ingredients

2 tablespoons extra virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled (if you want) and diced
2 medium onions, chopped
6 cloves garlic, chopped
2 Bay leaves
1 pound kale, coarsely chopped
Salt and pepper to taste
1/4 teaspoon garlic powder
1/3 teaspoon paprika
15 ounces garbanzo or cannelloni beans, canned
1 pound chorizo or chourico or kielbasa, sliced
1 quart chicken broth
1 small hot pepper, seeded and chopped finely (optional)

Directions

1. Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
2. Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.
3. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes.
4. Season with salt, pepper, paprika, and garlic powder.
5. If you do not have broth on hand, use 4 tablespoons of Minor’s or Tone’s chicken base or 2 tablespoons of Knorr’s bouillon granules.
6. Add beans, chorizo, hot pepper (optional) and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook about 30 minutes longer or until potatoes are tender.