Yield: 4 Servings
|2 ounces||Chorizo sausage; cut in half lengthwise and sliced|
|½ tablespoon||Olive oil|
|1 \N||Onion; chopped|
|4 cups||Chicken stock|
|4 \N||Potatoes (1-1/2 pounds total); peeled & sliced|
|3 \N||Cloves garlic; minced|
|½ pounds||Kale; trimmed, washed & thinly sliced|
|\N \N||Salt & pepper to taste|
submitted by: Alexandra.Houck@...
I am not a big fan of kale, but this soup was delicious.
Heat small non-stick skillet over medium heat. Add chorizo and cook, stirring until browned, about 3 minutes. Drain and set aside.
In heavy stockpot, heat oil over med heat. Add onions and saute until softened, about 5 minutes. Add chicken stock, potatoes & garlic and bring to a boil. Reduce heat and simmer until the potatoes are tender, 10 - 15 minutes.
With a slotted spoon, transfer the potatoes to a bowl; lightly mash with a fork and return to the soup. Bring to a simmer and add kale, a handful at a time. Simmer until kale is tender, about 5 minutes. Stir in reserved sausage and season with salt & pepper to taste.
NB: I used about 8 oz of a low-fat fully cooked sausage. I did not brown it as the more you cook this kind of sausage, the less flavor it has. I added it to the soup after the kale was cooked and allowed it to heat through.
Alexandra B Houck, University of Massachusetts - Worcester Campus DAVE <DAVIDG@...>
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RECIPE ARCHIVE - 27 MAY 1996
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