Sausage

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. Be sure to pick up firm, cured Spanish chorizo (flavored heavily with paprika and typically sold in links) and not soft, raw Mexican. This caldo verde is a traditional Portuguese Kale and Chorizo Soup that Emeril learned how to make while kneeling on a stool next to his mother, Miss Hilda, as.

Kale and Chorizo soup Dice the onion and finely chop the garlic. Wash the kale and remove the stems. White Bean Soup with Kale and Chorizo. You can have Kale and Chorizo soup using 27 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Kale and Chorizo soup

  1. You need 1 half of bunch of fresh kale (already chopped is ok too).
  2. It’s 1 package of chorizo sausage (usually two to a package).
  3. Prepare 1 of large potato.
  4. You need 4 cloves of garlic.
  5. It’s 1 half of roasted or marinated red pepper.
  6. You need 1 can of tomato soup.
  7. Prepare 1/4 cup of sofrito (recipe follows).
  8. Prepare 1/4 tsp of cumin.
  9. You need 1/4 tsp of red pepper flakes.
  10. It’s 1 tbsp of salt.
  11. Prepare 1/4 tsp of black pepper.
  12. You need 2 of Bay leaves.
  13. You need 1 tbsp of EVOO.
  14. You need 1 of lime.
  15. You need 4 cups of water.
  16. It’s of SOFRITO recipe : Blended well.
  17. Prepare 1 of yellow onion.
  18. You need 1 of red bell pepper.
  19. Prepare 1 of green pepper.
  20. Prepare 1 of bulb of garlic (half a bulb if using elephant garlic).
  21. You need 1 of whole bunch of cilantro.
  22. Prepare 1 of whole bunch of recao (if you can find it).
  23. You need 1 half of cup of EVOO.
  24. Prepare 1 tbsp of salt.
  25. It’s 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.

I call this soup Swamp Goo. Every once in a while I try a recipe and it ends up just annoying me and this was one of those recipes! If you have to change a recipe SO completely to make it work, then the recipe is just no good. Caldo verde – a Portuguese soup classically featuring kale, potatoes and chorizo swimming in a nourishing, mineral-rich stock – is a remarkable dish.

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!.

Place the beans in a large pot or soup kettle. Reduce the heat to medium and add the bay leaf and a pinch of salt. Use a slotted spoon to transfer to a plate. Transfer chorizo to a paper towel with a slotted spoon. Red Russian Kale and Chorizo Soup (Caldo Verde).