Kale and chorizo soup
Kale and chorizo soup

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, kale and chorizo soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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. European Recipes Portuguese Recipes Soup Kale Chorizo Sausage Recipes Main Dish Lunch Winter. 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 is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Kale and chorizo soup is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook kale and chorizo soup using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kale and chorizo soup:
  1. Prepare 1 onion, chopped
  2. Make ready 2 tbsp olive oil, extra virgin
  3. Make ready 2 clove garlic
  4. Get 50 grams cubed chorizo
  5. Get 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

Richly flavored and deeply satisfying in a way only traditional peasant foods can manage, it's is simple to prepare and a truly delightful addition to the. Commonly eaten soup in Portugal from riverford.co.uk. Dice the onion and finely chop the garlic. Wash the kale and remove the stems.

Steps 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

Dice the onion and finely chop the garlic. Wash the kale and remove the stems. This is a hybrid soup recipe made from two family recipes. It's a really simple and easy soup, which is spicy and very tasty. Serve with a crusty bread roll for a substantial meal.

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