This was inevitable. I knew I would start posting about food at some point… and I finally broke down. I’m much more inclined to cook something than I am to whip out the sewing machine (so far, at least), and so I’m much more willing to post photos of fantastic food than I am of my latest avant-garde creation.
Tonight I made my version of Rachel Ray’s Portugese Chorizo and Kale Stoup. I’m not Portugese, so I have no idea how authentic this recipe is, but it’s definitely tasty, so I’m not going to complain.The chorizo gives the broth a nice kick, and the kale and garbanzo beans make it super-filling. Definitely use Yukon Gold potatoes–Russets will fall apart and are too mealy.
The amounts below are what I used, I sort of cut the recipe in half (the original recipe supposedly feeds 4, but there were beaucoup leftovers), except for the canned vegetables.The proportions are a little different from Rachel’s soup.
» 2 tablespoons extra virgin olive oil
» .5 pound chorizo, casing removed and diced
» 2 medium size white, waxy potatoes, such as Yukon Gold, peeled and cut into chunks
» 1 medium onion, chopped
» 2-3 cloves garlic, chopped
» 1 bay leaves, fresh or dried
» .5 pounds kale, stems removed and coarsely chopped
» Coarse salt and pepper
» 1 can garbanzo beans (15 ounces), drained and rinsed
» 1 can diced tomatoes (15 ounces)
» 2 cans chicken broth
Heat the oil in a deep pot over medium-high heat. Add the chorizo and let brown for 2-3 minutes. Add the potatoes, onions, garlic and bay leaf.
Cook for 8 minutes, stirring occasionally. Season with just a little salt and pepper. Add the beans, tomatoes and broth to the pot and bring the soup to a full boil. Add the kale to the pot and wilt the greens, about 2 minutes.
Reduce the heat back to medium and cook 5-10 minutes longer, until the potatoes are tender.
Serve soup with hunks of crusty bread alongside. Tasty.