6/9/2012 Basket - Chorizo and Kale Soup

Chorizo and Kale Soup
Produce from this basket: Kale, tomato
Other produce: Potato, garlic, onion

This recipe originally calls for Portuguese chourico, which is a fermented, cured, and smoked sausage that is added to the soup right before serving.

Since chourico is hard to find in Utah, I used Mexican chorizo, a raw sausage that I cook at the beginning of the recipe.

- 1 lb. chorizo (casing removed and chopped)
- 2 T. olive oil
- 2 medium onions, chopped
- 3 medium potatoes, peeled and diced
- 4 to 6 cloves garlic, chopped
- 2 bay leaves
- 1 pound kale, coarsely chopped
- 1 (15 oz.) can garbanzo beans, drained and rinsed
- 1-2 diced tomatoes, about one can's worth
- 1 quart chicken broth

Heat olive oil in a deep pot over medium high heat. Add chorizo and cook until sausage is cooked through. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.


Modified from http://www.foodnetwork.com/recipes/rachael-ray/portuguese-chourico-and-kale-soup-recipe/index.html