Kale and chorizo soup
Kale and chorizo soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kale and chorizo soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Inspired by the classic Portuguese dish caldo verde, this brothy soup takes on rich flavor from Spanish chorizo. Serve soup with hunks of crusty bread and butter. Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

Kale and chorizo soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Kale and chorizo soup is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook kale and chorizo soup using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Kale and chorizo soup:
  1. Prepare 1 onion, chopped
  2. Get 2 tbsp olive oil, extra virgin
  3. Make ready 2 clove garlic
  4. Get 50 grams cubed chorizo
  5. Make ready 5 new potatoes cubed
  6. Make ready 700 ml chicken stock
  7. Make ready 150 grams kale finely shredded
  8. Make ready Salt and pepper to season if wanted

Add kale; stir until wilted and soup returns to boil. This potato, chorizo, and kale soup has a hint of cream for a warm and comforting soup. Stir onion-chorizo mixture into potato mixture; bring to a simmer. 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.

Instructions to make Kale and chorizo soup:
  1. Sweat the onion on a low heat so that they don't colour but soften. For about 7 minutes.
  2. Add chopped garlic and chorizo in cubes and sautee for 2 minutes
  3. Add the cubed potatoes and cook for further 3 minutes
  4. Add the stock. Bring to the boil and simmer for 10 minutes or until potatoes are tender. (You can season now but I found this soup tasty enough with the chorizo flavour alone plus the stock seasoning)
  5. Mash a bit the potatoes
  6. Bring back to the boil. Add finely shredded kale and cook further 5 minutes.
  7. Stir and serve

This Kale and Chorizo Soup is a Portuguese staple in the Fall. In a heavy-bottomed dutch oven, heat the olive oil over medium-high heat. Commonly eaten soup in Portugal from riverford.co.uk. Dice the onion and finely chop the garlic. Wash the kale and remove the stems.

So that is going to wrap it up for this special food kale and chorizo soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!