Sunday, November 15, 2009

Chourizo and Kale Soup


I first saw this recipe on Rachel Ray's 30 minute meals. I couldn't find portugese chourizo so I had to use mexican chourizo. The difference is mexican chourizo is more like "ground beef" sausage than a sausage link like the portugese chourizo. It still tastes yummy, but I recommend cooking the chourizo in a frying pan and draining the fat BEFORE putting it in the soup. Or you can omit the oil and cook the chourizo with the potatoes and onions.
Makes 6 servings
3 medium potatoes
2 onions
4-6 garlic cloves
2 bay leaves
1 lb kale (green curly leaf vegetable)
1 can white beans
1 can diced tomatoes
1 lb chourizo
1 qt chicken broth
cook the potatoes and onions with olive oil or chourizo until onions are soft. Add the garlic and bay leaves and salt and pepper to taste. Then add Kale. You may need to add half the kale first. Wait for it to wither down and then add the second half. Add the rest of the ingredients and bring to a boil. Turn heat down to simmer for 5-10 minutes, or until potatoes are done.
Serve with homemade bread and butter. mmmmmmmmmm!!!!!!

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