Potato Soup with Kale and Chorizo

By February 2, 2011Uncategorized


5 tablespoons olive oil, divided

1 large onion, chopped (about 2 cups)

8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped

2 teaspoons smoked paprika

1 1/2 pounds russet potatoes, peeled, cut into 1/4-in-thick slices

8 cups low-salt chicken broth

1 bunch kale, stemmed, torn into small pieces

3 cups 1/2-inch cubes rustic bread

Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. Divide soup among bowls. Top with croutons and serve. From Bon Appetit, March 2008.


Author Terra

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