Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, kale and chorizo soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look 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. 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. Serve soup with hunks of crusty bread and butter.
Kale and Chorizo soup is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Kale and Chorizo soup is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have kale and chorizo soup using 27 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Kale and Chorizo soup:
- Make ready 1 half bunch of fresh kale (already chopped is ok too)
- Take 1 package chorizo sausage (usually two to a package)
- Make ready 1 large potato
- Get 4 cloves garlic
- Get 1 half roasted or marinated red pepper
- Get 1 can tomato soup
- Make ready 1/4 cup sofrito (recipe follows)
- Make ready 1/4 tsp cumin
- Prepare 1/4 tsp red pepper flakes
- Take 1 tbsp salt
- Take 1/4 tsp black pepper
- Get 2 Bay leaves
- Prepare 1 tbsp EVOO
- Take 1 lime
- Make ready 4 cups water
- Prepare SOFRITO recipe : Blended well
- Prepare 1 yellow onion
- Take 1 red bell pepper
- Make ready 1 green pepper
- Make ready 1 bulb of garlic (half a bulb if using elephant garlic)
- Prepare 1 whole bunch of cilantro
- Get 1 whole bunch of recao (if you can find it)
- Get 1 half cup of EVOO
- Take 1 tbsp salt
- Make ready 1/4 tbsp black pepper
- Prepare 1 tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary)
- Prepare Save the rest for future recipes
Wash the kale and remove the stems. Be sure to use smoked Spanish chorizo in this delicious soup recipe, not raw Mexican chorizo. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher.
Instructions to make Kale and Chorizo soup:
- Chop kale in short strips, chop potatoes, and slice the chorizo. Smash the 4 cloves of garlic (do not chop this garlic, put in whole).
- Pour the EVOO into hot large soup pot. Then the sofrito, bay leaf, garlic, and chorizo. Once that starts sizzling, put in rest of the ingredients: kale, potatoes, roasted red pepper, tomato soup, spices and water. Add salt and pepper if necessary. Let that boil until potatoes and kale are tender.
- Kale will eventual wilt. Squeeze a little lime and eat with some nice crusty bread. I like to sprinkle a little grated Parmesan over it. Bom Proveito!
Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Caldo verde - a Portuguese soup classically featuring kale, potatoes and chorizo swimming in a nourishing, mineral-rich stock - is a remarkable dish. Add kale; stir until wilted and soup returns to boil. Make kale the star of this nutritious, low calorie potato and chorizo soup.
So that’s going to wrap it up with this exceptional food kale and chorizo soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
