Soup of the Day: Potato, Chorizo and Kale Soup

Soup is my favorite winter dish. It’s warming and nutritious, and really helps me to stay in comfort during chilly winter without the nasty weight gain. I learned this secret from my grandma and my mom. All our family are collecting soup recipes.

This recipe is inspired by classic Portuguese soup Caldo Verde (green soup) made with floury potato, olive oil, smoky sausage and leafy greens. I like this soup with adding chorizo sausage that is so rich in flavour and full of umami. Adding a splash of cream is a classic American twist. The cream suits very well here, it makes this soup especially warming and delicious.

I usually prepare this soup using my homemade chicken broth. Chicken broth is a real superfood. It’s a one of the best things you can eat to support your immune system during the chiller time of the year. Chicken broth is also one of my skincare secrets and super powerful joints supplement, because it’s a rich in collagen.

Soup of the Day: Potato, Chorizo and Kale Soup

Recipe by Leno RegushCourse: Main Course, SoupsCuisine: classic, Portuguese, American

Servings

3

servings

Prep time

10

minutes

Cooking time

20

minutes

This recipe is inspired by classic Portuguese soup Caldo Verde (green soup) made with floury potato, olive oil, smoky sausage and leafy greens. I like this soup with adding chorizo sausage that is so rich in flavour and full of umami. Adding a splash of cream is a classic American twist. The cream suits very well here, it makes this soup especially warming and delicious.

Ingredients

• 100g chorizo sausage, chopped

• 1/2 leek (white part), chopped

• two celery sticks, chopped

• 3 large starchy potatoes (Agria is my fave), peeled and cut into cubes

• 4 small bay leaves

• 1 L chicken stock or broth

• bunch of kale or Cavolo Nero, washed, drained, stems removed

• 150g cream

• olive oil for cooking

• salt

• black pepper

• To serve:

• fresh baguette

Directions

• Preheat a large saucepan, add a tablespoon of olive oil . Add chopped chorizo, celery and leek. Cook stirring until the leek has softened. Add the potato and and bay leaves, and sauté for about 2 minutes. Add the chicken stock. Bring to a boil, and then lower the heat and cover. Simmer for 15 minutes, or until potato is soft and starts breaking apart. Season soup with salt and pepper. Add kale and cream, and simmer for 2 minutes. Turn the heat off. If you prefer smoother texture, I would recommend a touch of immersion blender.
  Serve the soup hot with slices of fresh French baguette.