Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kale and chorizo soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Inspired by the classic Portuguese dish caldo verde, this brothy soup takes on rich flavor from Spanish chorizo.
Kale and Chorizo soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Kale and Chorizo soup is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have kale and chorizo soup using 27 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Kale and Chorizo soup:
- Make ready 1 half bunch of fresh kale (already chopped is ok too)
- Take 1 package chorizo sausage (usually two to a package)
- Prepare 1 large potato
- Get 4 cloves garlic
- Make ready 1 half roasted or marinated red pepper
- Take 1 can tomato soup
- Take 1/4 cup sofrito (recipe follows)
- Take 1/4 tsp cumin
- Make ready 1/4 tsp red pepper flakes
- Take 1 tbsp salt
- Get 1/4 tsp black pepper
- Make ready 2 Bay leaves
- Get 1 tbsp EVOO
- Make ready 1 lime
- Get 4 cups water
- Make ready SOFRITO recipe : Blended well
- Take 1 yellow onion
- Prepare 1 red bell pepper
- Take 1 green pepper
- Prepare 1 bulb of garlic (half a bulb if using elephant garlic)
- Take 1 whole bunch of cilantro
- Get 1 whole bunch of recao (if you can find it)
- Take 1 half cup of EVOO
- Prepare 1 tbsp salt
- Prepare 1/4 tbsp black pepper
- Take 1 tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary)
- Take Save the rest for future recipes
A hearty kale soup recipe with chorizo is a gluten free recipe. This hearty kale soup recipe is wonderfully healthy and full of flavor. Caldo verde - a Portuguese soup classically featuring kale, potatoes and chorizo swimming in a nourishing, mineral-rich stock - is a remarkable dish. Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe.
Steps to make Kale and Chorizo soup:
- 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).
- 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.
- 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 Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. Make kale the star of this nutritious, low calorie potato and chorizo soup. Home » Soup Recipes » Chorizo, Kale and Teff Soup. Add kale; stir until wilted and soup returns to boil.
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